Sweet & Spicy Sesame Butter Noodles
Sweet, savory, buttery noodles with toasted sesame, green onions, and an egg on top. Use whichever noodles you have, with optional vegetables and edamame.
Makes approximately 2 servings.
Prep: about 10 minutes. Cook: about 15 minutes, depending on noodle choice and additions.
Base
• 6 oz dry noodles: ramen without its seasoning packet, spaghetti, linguine, protein pasta, soba, or rice noodles
• 4 eggs, cooked to your preference, two per bowl
• A little avocado or olive oil for cooking eggs, as needed
• 2 green onions, sliced
• 2 teaspoons toasted sesame seeds
Sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons butter
• 1–2 teaspoons toasted sesame oil
• 2–4 teaspoons dark brown sugar, to taste
• Crushed red pepper, to taste
• 1/4–1/3 cup reserved noodle water or warm water, added gradually
Optional Flavor Additions
• 2 garlic cloves, minced
• 1–2 teaspoons grated fresh ginger
• 1–2 teaspoons rice vinegar, added at the end to taste
Optional Vegetables & Edamame
Choose about 2–4 cups vegetables total for the batch; you do not need to use all of these:
• Sliced mushrooms
• Shredded carrots
• Thinly sliced red or green cabbage
• Small broccoli florets
• 1 cup shelled edamame, cooked according to package directions and drained, optional in addition to the vegetables
• 1–2 teaspoons avocado or olive oil for sauteing vegetables, as needed
Instructions
1. Cook noodles according to package directions. Reserve some noodle water before draining. Follow package rinsing instructions for soba or rice noodles; use warm water for the sauce if needed.
2. If using vegetables, heat a little avocado or olive oil in a large skillet. Cook mushrooms first until browned and their moisture has mostly evaporated. Add broccoli, if using, with a splash of water and cover briefly to steam until just tender; uncover and let excess moisture evaporate. Add carrots and cabbage near the end for 1–2 minutes so they retain some crunch. Transfer vegetables to a plate if the pan is crowded.
3. Reduce heat to medium-low. Melt the butter in the skillet. If using garlic and ginger, cook them briefly in the butter, about 30 seconds, without browning.
4. Stir in soy sauce, toasted sesame oil, 2 teaspoons brown sugar, crushed red pepper, and a splash of noodle water. Keep heat gentle so the sugar and garlic do not scorch.
5. Add the noodles, optional vegetables, and optional cooked edamame. Toss until coated, adding water gradually for a glossy sauce. Taste and add up to the remaining 2 teaspoons sugar if desired. Add optional rice vinegar a little at a time at the end.
6. Cook the eggs to your preference in a separate skillet, using a little oil as needed. Alternatively, scramble them separately and fold into the noodles.
7. Divide noodles between two bowls. Top each with two eggs, green onions, and toasted sesame seeds.
Katie’s Notes
• Ramen is a convenient, inexpensive option, but this works with other noodles too. Discard ramen seasoning packets. Package weights vary; use about 3 oz dry noodles per serving.
• Protein pasta is a favorite option for extra protein and fiber. Gluten-free rice noodles or other verified gluten-free noodles can be used with gluten-free tamari and other suitable ingredients if needed.
• Two eggs on top of each bowl is how I usually enjoy these; use fewer if you prefer. Vegetables and edamame are optional additions; choose what you have or enjoy.
• My favorite vegetable combination is mushrooms, shredded carrots, and cabbage. Broccoli also works well.
• Garlic and ginger are optional additions to the original simple sauce.
• Toasted sesame oil is for flavor in the sauce; use avocado or olive oil for sauteing or frying.
• Start with less sugar and sesame oil, then adjust to your taste. Try the optional vinegar on one bite first if you are unsure.
• Add a splash of water when reheating leftovers to loosen the sauce.
