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Quick Sesame Udon Noodles

Udon noodles get their flavor here from a toasted sesame seed sauce.

  • Servings: 4

Source: Martha Stewart Living, November 1998


  • 1 pound udon noodles
  • 3 tablespoons toasted sesame oil
  • 1/2 cup unhulled sesame seeds
  • 1/4 cup soy sauce
  • 6 tablespoons mirin (Japanese cooking wine)
  • 2 teaspoons rice-wine vinegar
  • 1 teaspoon black sesame seeds (optional)
  • 2 scallions, white and light-green parts only, thinly sliced


  1. Bring a stockpot of water to a boil. Stir in the noodles, and cook until al dente, about 6 minutes or according to package instructions. Remove from heat, and drain. Transfer noodles to a serving bowl, and toss with 1 tablespoon sesame oil. Set aside.

  2. Gently toast unhulled sesame seeds in a small skillet set over low heat until just fragrant, about 2 minutes. Transfer seeds to a bowl to cool.

  3. Place toasted sesame seeds, soy sauce, mirin, the remaining 2 tablespoons sesame oil, and the rice-wine vinegar in the jar of a blender; process until smooth and creamy. Pour dressing over reserved noodles, and toss to combine. Sprinkle with black sesame seeds, if using, and scallions. Serve immediately.

Cook's Notes

Unhulled sesame seeds, available at Asian markets, will make the sauce creamy; the plain white variety will not produce the same results.

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