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
Photography: Dana Gallagher
- 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
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.
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.
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.