Brown Butter Garlic Udon Noodles
Be wowed by the simplicity and flavourful Brown Butter Garlic Udon Noodles!
When I saw Rasa Malaysia’s Brown Butter Garlic Noodles, I had to make it! Though this recipe is flawless on its own, I tweaked it a little bit by using Udon noodles (those thick chewy Japanese noodles), salted butter and left out the Parmesan cheese. Instead, I added a fried egg with a runny yolk (you can also add a yolk) and I couldn’t help myself and garnish these noodles with black sesame seeds, chili flakes and finely chopped spring onions.
I ate these noodles two days in a row as breakfast and I’m contemplating of making them tomorrow as well 🙈 They are that good! Try ‘em out and let me know what you think.
Brown Butter Garlic Udon Noodles
- Prep: 5 min
- Total: 15 min
Vegetables
Ingredients
NOTE: this recipe serves one person.
- 200 gr (1 package of Udon noodles)
- 1 ½ tbsp salted butter (I used Le Gall, you can find it at Albert Heijn)
- 2 garlic cloves (minced)
- 1 or 2 tbsp Oyster sauce
For garnish:
- 1 fried egg (cooked in 2 tbsp Le Gall, optional)
- ¼ spring onion (finely chopped)
- ¼ tsp black sesame seeds
- ¼ tsp chili flakes (optional)
This recipe is adapted from Rasa Malaysia.
Instructions
- Cook the Udon noodles according to the package instructions and set these aside.
- Heat up a pan on medium heat and add the butter. Let this melt and cook until the butter starts to foam and turns into a light brown. Then add the minced garlic. Let this cook for a minute before you add the Oyster sauce. Keep stirring and then add the Udon noodles Mix well for another minute and turn off the heat.
- Add the Udon noodles to a bowl and scrape out all the buttery sauce. Then add your fried egg and garnish with spring onions, black sesame seeds and chili flakes.
TIP:
- Add your leftover (vegan) meat/veggies to the buttery sauce and cook it along with the noodles.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.