From the kitchen
Soy Milk Sesame Udon Sauce
A roasted sesame sauce coating springy udon noodles.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 12 oz dried udon noodles
- 3 tbsp tahini or toasted sesame paste, stirred
- 1/2 cup plain unsweetened soy milk
- 2 tbsp soy sauce, or to taste
- 1 tbsp rice vinegar
- 1 garlic clove, finely grated
- 2 tsp toasted sesame seeds
- Up to 1 cup reserved noodle cooking water, as needed
Method
- Cook udon according to package directions. Reserve 1 cup cooking water and drain.
- Whisk sesame paste, soy sauce and garlic, then gradually whisk in soy milk. Stir in vinegar.
- Toss hot noodles with sauce off the heat, adding cooking water a tablespoon at a time until lightly coated.
- Divide among three bowls and finish with toasted sesame seeds.
Cook with confidence
Before you start
What to expect
A roasted sesame sauce coating springy udon noodles.
Before you begin
Choose tahini for a lighter flavor or toasted sesame paste for a stronger roasted finish.
The important cue
Whisk milk gradually into the paste, then dress noodles off the heat.
At the table
Reserve noodle water to restore a smooth coating.
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