Sesame Udon Noodles

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

  • Servings: 4
Sesame Udon Noodles

Photography: Dana Gallagher

Source: Martha Stewart Living


  • 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 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.


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