Wednesday, March 29, 2023

Cooking with Blobby

Yet another noodle dish. And I still have one more to try. 

I can jump ahead to the review on this one: P. U. 

Ok, maybe not that bad, but it was hard to pass up a recipe called Sesame-Brown Butter Udon Noodles.  

I'm thinking it wouldn't have been bad (as bad?) with thin spaghetti. I think what it comes down to is: I don't like Udon noodles.  So, from the go, this wasn't really going to work for me - was it? 

I'm committed to the post though. I mean, I took pictures. And I needed a post. 

Let's get to it. 

INGREDIENTS Yield: 4 servings (it really didn't - 2 at best)

14 to 16 ounces udon, preferably thick fresh, frozen or shelf-stable noodles 
1 pound baby spinach or coarsely chopped or torn mature spinach 
6 tablespoons unsalted butter 
1 teaspoon coarsely ground black pepper, plus more for serving 
1 tablespoon low-sodium soy sauce, plus more as needed 
Pinch of granulated sugar 
2 tablespoons toasted sesame seeds, plus more for serving


Step 1 Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just tender. 

Reserve 1 cup cooking water, then add the spinach and press to submerge. (It will continue cooking later.) Drain the noodles and spinach, shaking to get rid of any excess water. 

Step 2 Set the pot over medium heat. Add 5 tablespoons butter and cook, stirring occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. Add the black pepper and stir until fragrant. 

Add ¼ cup pasta water (oops, I forgot that), plus the noodles and spinach, soy sauce and sugar, and toss until the sauce is thickened and silky. Add pasta water, 1 tablespoon at a time, until the sauce clings to the noodles. 

Step 3 Remove from heat, add the sesame seeds and stir in the remaining 1 tablespoon butter until melted. Season to taste with more soy sauce and black pepper (if mild) and sugar (if too salty). 

Serve with more sesame seeds on top.

The flavours were fair. 710 thought it was salty, but save for the pasta water and soy, there was no other sodium in it. I finished mine, 710...........well, did not. 

It was an ok attempt, but it's not exactly cup of tea.............or noodles. 

Let's hope the next outing yields better results. 


wcs said...

Shelf-stable noodles? Huh?

Old Lurker said...

You win some and you lose some. I agree that conceptually this sounds delicious, but I am also not a huge fan of udon.

Travel said...

Soy can add a lot of salt.

Barbara said...

An asian friend never cooks with udon noodles. In fact she only uses Barilla Capellini. Asian noodles are way to soft and geteasily a soggy mass.
This recipe asks for just a tiny bit of sugar, which is not enough. You have to balance it outfor which I use a squeeze bottle of honey.

If you want a very quick and easy recipe for spicy Thai Chicken with little ingredients, let me know and I post it here. As I saw, you can buy minced chicken breast, it's the base of the recipe.

Barbara said...

Sorry for the typos.