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Japanese inspired noodles

Decadent Miso Udon: Asian Inspiration in Minutes


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  • Author: Jess Bunn

Description

Here’s a 5-ingredient miso udon treat snack that you can whip together in less than 20 minutes. It’s a no-fuss favourite that’s oh-so-simple and incredibly tasty!


Ingredients

Units

From your pantry: 

  • 40g butter

5-Ingredient Wizardry: 

  • 400g (2 packs) fresh udon
  • 3 spring onions
  • 12 Tbsp chilli crisp (I use Lao Gan Ma)
  • 2 Tbsp miso
  • 12 eggs (choose 1 half egg, or 1 whole pp)

125-250ml water

 


Instructions

  1. Place a pan of water on your stove and bring the water to the boil. Poke a tiny hole in the base of your egg(s), then lower them gently into the simmering water. Cook for 6 minutes for soft, or 7-8 for medium. Remember that these eggs were cooked from room temperature, so adjust your cook times accordingly.
  2. Start out by thinly slicing the spring onions. Place the green parts into a bowl, while setting aside the white parts in another.
  3. Prepare the udon according to the packet instructions. Cook the noodles until al dente. Most fresh udon just needs warming through and can be used in this recipe straight from the bag without any added cooking time.
  4. Place a frying pan over a medium heat. Add the butter, and once melted and foaming add the whites of the spring onion. Cook until the butter is a light nutty brown, lower the heat, then add the miso paste and cook for 30 seconds.
  5. The butter should be deeply golden at this point (but not burned). Add in 125ml of the water, the chilli crisp, and the udon. Toss the udon through the water and sauce. The starch of the udon will start to release and emulsify the sauce, making it thick and glossy. Add more water as needed to create a lush glossy coating on the udon.

It’s as simple as that!

The taste reward from such a simple, time saving process is disproportionately amazing. The miso udon combination is the kind of taste that induces deep nostalgia – so don’t be surprised if you find yourself hankering after it on a regular basis.

 

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