Sesame oil, garlic, soy sauce, honey, and a few other pantry staples make this the best Udon Noodles recipe ever! You can have this quick dinner on the table in just 30 minutes or less. My kids request these chewy noodles on a weekly basis!
Udon Noodles
This is a quick, easy, no-frills recipe that always delivers. It’s a spin on our super popular recipe for sesame garlic Ramen Noodles! You can dress up a package of Udon noodles in approximately five million ways, but I think this way is my favorite! Garlic is sautéed in sesame oil (making your kitchen smell like a restaurant) then gets whisked and simmered with soy sauce, honey, rice vinegar, and sriracha. The end result is a sauce that’s equal parts salty, sweet, tangy, and just a little spicy. In other words – it’s absolutely mouthwatering and pairs with chewy Udon noodles like a match made in heaven! Once the noodles get tossed in the skillet with the sauce, I like to top it all off with sesame seeds and chopped green onions. Whether you enjoy it as is for a meatless Monday option or plate it next to a protein, you’re going to love these addictive noodles!Â
Craving more Asian-inspired dinner recipes? Check out Asian Lettuce Wraps, Cashew Chicken Ramen, and Crockpot Apricot Chicken!Â
What Should I Serve with Udon Noodles?
You can absolutely add the protein of your choice to make this a more balanced meal! Add some crockpot teriyaki chicken, steak, shrimp, or chopped tofu. There’s lots of room for creativity here. Don’t forget about sides like edamame, broccoli, or any other veggies that sound good to you.
How to Make This Udon Noodles Recipe
- Cook the noodles. Cook the noodles according to the package instructions. Drain and set aside. No need to rinse.
- Sauté the garlic. Add sesame oil to a skillet over medium heat. Add the garlic and cook for 1 minute. Enjoy the smells!
- Make the sauce. Whisk in the soy sauce, honey, rice vinegar, and sriracha. Simmer the sauce for 2 to 3 minutes.
- Toss to coat. Add the cooked noodles to the skillet. Toss until coated.
- Enjoy! Serve hot, garnished with sesame seeds and sliced green onions.
Storing and Reheating Sesame Garlic Udon Noodles
Wait for your leftovers to fully cool to room temperature. Once cooled, transfer to an airtight container and store in the fridge for up to 4 days. Reheat for just 30 seconds at a time (or less) in the microwave until warmed through. Be careful not to overheat! You don’t want your noodles to dry out or get tough.
Ingredient Notes
- Udon Noodles – You can use fresh or dried udon noodles. Whichever you choose, just cook according to the package instructions.
- Sesame Oil – While you could swap this with olive or avocado oil, I don’t recommend doing so. Sesame oil has a signature nutty flavor that adds a ton of depth to the sauce.
- Garlic – Use fresh (not pre-minced) garlic if possible for the very best aroma and flavor. As always, feel free to add more as desired!
- Soy Sauce – I try to only use low-sodium soy sauce to keep this dish on the less-salty side. Coconut aminos and tamari are good substitutes.
- Honey – This adds a touch of sweetness that helps to balance the salty, spicy, and tangy notes. Add more or less as desired.
- Rice Vinegar – Try not to swap this with any other vinegar if you can help it. It’s got the best flavor for Asian sauces like this one.
- Sriracha – You can add more or less to taste. I like a kick, so I typically add 2 teaspoons. Sprinkle in some red pepper flakes as well if you like it hot!
Enjoy!
~Nichole
Sesame Garlic Udon Noodles
Ingredients
- 2 7.1 oz Packages Fresh Udon noodles, or 8 ounces of dried noodles
- 1 Tbsp Sesame oil
- 2 Cloves Garlic minced
- 2 Tbsp Low sodium soy sauce
- 1 Tbsp Honey
- 1 Tbsp Rice vinegar
- 1-2 tsp Sriracha to taste
Instructions
- Cook the noodles according to the package instructions, then drain and set aside.
- Add the sesame oil to a medium skillet over medium heat then add the garlic and cook for 1 minute or until fragrant.
- Whisk in the soy sauce, honey, rice vinegar, and sriracha, and simmer the sauce for 2 to 3 minutes.
- Add the cooked noodles to the skillet and toss until evenly coated.
- Serve hot, garnished with sesame seeds and sliced green onions if desired.
Video
Notes
These Udon noodles can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
