Sesame Udon Noodles
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Sesame Udon Noodles



Sometimes the best recipes are happy accidents.

When you think of Japanese udon noodles you probably picture them swimming in a bowl of flavorful broth. That's how this recipe started, but when my broth was done cooking it didn't have the oomph I really wanted.

Not wanting to dump in a ton of soy sauce or go pull out a bunch of additional ingredients to try and save it, I decided to remove the noodles from the broth, add a few simple ingredients to them, and voila, Sesame Udon Noodles were born. My kids adore wheat-based udon noodles because of their soft texture and thickness, and since they have a neutral taste, they can easily be jazzed up with a myriad different flavors.

Don't be afraid to add to this dish. Other foods you may have on hand, from grated carrots to cubed tofu to cooked shrimp, all compliment it beautifully. You can make it your own way and just watch it disappear.

I wish I had more accidents like this one!

Sesame Udon Noodles  (serves 4)

  • Prep Time: 10 mins,
  • Cook Time: 4 mins,
  • Rating:
    Rate this recipe
Sometimes the best recipes are happy accidents. When you think of Japanese udon noodles you probably picture them swimming in a bowl of flavorful broth. That's how this recipe started, but when my broth was done cooking it didn't have the oomph I...


  • 1 9.5 ounce package udon noodles
  • 1 1/2 cups thinly sliced shiitake mushrooms
  • 1/2 cup sliced scallions
  • 1 cup cubed firm tofu
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons toasted sesame seeds


  1. 1. Cook noodles according to package directions (about 4 minutes), add the mushrooms to the noodles for the last two minutes of cooking.*
  2. 2. Drain the noodles. Toss with the remaining ingredients and serve.
  3. * You can cook the noodles in chicken or vegetable broth for even more flavor
Sesame Udon Noodles

Nutrition Information

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  6. zephyr

    August 28, 2013 at 2:51 pm

    Delicious and easy! I souped up the marinade a bit: 1 tbl sesame oil, 1 tbl soy sauce, 1 tbl water, 1 tbl rice vinegar, 1 tbl mirin and juice from 1/2 orange. That gave me enough marinade for two batches. I think just adding the orange juice to the marinade in the recipe would add sweetness and flavor.

    • zephyr

      August 28, 2013 at 2:53 pm

      oh and didn’t put in the scallions and added shredded carrot. Cutting down the soy sauce was key I think.

  7. Sara

    August 16, 2013 at 8:33 pm

    I’m not a great cook, but gave it my best try and it didn’t come out great. Pretty bland, tofu & mushrooms were squishy, chives were overpowering given that they were the only big flavor. My toddler wasn’t interested.


    April 21, 2013 at 4:25 pm


  9. Carolyn

    April 5, 2013 at 11:09 pm

    I made this tonight and was taken aback by how salty the Udon noodles were, they were definitely not neutral tasting! I got traditional Japanese noodles, which showed one 56g serving as having 32% of sodium for the day, and honestly, I couldn’t eat them, the salt was just too much. Wondering if I got the wrong kind?

    • Evangeline

      January 21, 2014 at 6:57 pm

      Hi! this may be a little late.. but yes, I think you may have got the wrong kind of udon.. I did the same thing previously and I thought the udon was by itself way TOO salty.. my husband loved it though..

      Perhaps you could check the ingredients on the packaging before buying.. the regular udon should not contain that much salt. :)

  10. Mary

    February 2, 2013 at 1:20 pm

    I love this quick and easy recipe! You can really use any vegetables that you have on hand. Thanks, Catherine, for sharing!

  11. Erica

    December 11, 2012 at 4:03 pm

    This meal is amazing. My 4 yr old daughter is in fact, at this moment, fork in hand eating mouthfuls from the pot I just finished. Thank you for such a delicious, EASY recipe. It makes “crazy time” in our house that much easier.

  12. sjgz314

    December 11, 2012 at 11:35 am

    Just made this last night. Fabulous, quick dinner for a working mom. It was easy to throw together, barely took any time, completely healthy and we all loved it. Ok, maybe I loved it more than my son, but he ate it (which is all that counts). I added broccoli in with the mushrooms so we got in 2 veggies servings. Thanks so much for this one!

  13. Tonya Lafleur

    December 3, 2012 at 12:24 am

    Seems like the perfect accident because it looks very yummy. Guess I’ll have a hand at making noodles too. It is so much fun.

  14. Joyce

    December 2, 2012 at 12:17 am

    These do not look like udon noodles at all. Udon is fat & round… not flat. Are these some other kind?

  15. Gaby

    November 30, 2012 at 4:01 pm

    LOVE THIS!! Looks like my kinda dinner

  16. Jennifer

    November 29, 2012 at 10:55 am

    This looks so yummy and easy! Can’t wait to try it :)

  17. Monette

    November 29, 2012 at 9:52 am

    I can put fresh cucumbers,bell peppers,carrots,cilantro etc………. yum!

  18. Shannon

    November 29, 2012 at 9:16 am

    Please, please, please research the dangers of soy. It is not fit for human consumption.

    • Canada

      November 29, 2012 at 11:07 pm

      We use Braggs Liquid Aminos which gives it similar flavour to soy sauce and healthier. I think I’ve seen Catherine use it in some of her recipes/videos.

    • cheetahmom

      November 29, 2012 at 2:14 pm

      genetically modified soy is dangerous. make sure you get organic and non-gmo soy….then it okay in small ammounts…like a serving or two a week.

  19. Jolene (Homespun Heritage)

    November 29, 2012 at 7:52 am

    Oh I would really enjoy this dish…I’m vegetarian so its right up my ally but we can’t keep soy or sesame in the house…my 2 yr olds BIGGEST allergens. That stinks! Enjoy it for me!

  20. Rachel M.

    November 28, 2012 at 1:10 pm

    Are these the dry packaged noodles or the ones in the refrigerated section?

    • catherine

      November 28, 2012 at 1:16 pm

      Dry packaged!

  21. hnahk

    November 28, 2012 at 11:09 am

    i was wondering where you bought the chopsticks pictured. are they kid friendly? thanks!