Garlic-Miso Butter Udon with Shrimp & Snap Peas

Jennifer Miller

Thick udon noodles are tossed in a garlic-miso butter sauce that blends savory umami depth with rich, rounded fat in one fast pan sauce. Snap peas add crunch and freshness, while shrimp cook through in just a few minutes alongside the noodles. The whole bowl is ready in 30 minutes and draws on classic Japanese pantry staples — miso, soy, and sesame — for its base flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Fusion / Other

Servings bowls

Calories 1163 kcal

Equipment

Large pot (at least 5 qt) with lid
12-inch skillet or wok
Colander
Tongs or chopsticks
Chefs Knife
Cutting board
Measuring cups and spoons
Small mixing bowl
Microplane or fine grater (for ginger)

Ingredients

For Boiling & Noodles:

3 qt water for boiling udon
1 tbsp kosher salt for noodle water
16 oz frozen udon noodles two 8-oz bricks; shelf-stable vacuum-packed also works

For the Sauce:

2 tbsp white miso paste shiro miso for gentle sweetness; use good-quality Japanese brand
2 tbsp unsalted butter softened for easy mixing
1.5 tbsp low-sodium soy sauce or tamari
1 tbsp mirin true hon-mirin if available
1 tsp unseasoned rice vinegar balances richness
1 tsp chili crisp up to 2 tsp to taste; or use 1/2 tsp red pepper flakes
2 tbsp water to loosen the sauce

For Stir-Fry & Finish:

1 tbsp neutral oil avocado or grapeseed
3 cloves garlic, minced freshly minced for best aroma
1 tsp fresh ginger, grated finely grated on microplane
3 pieces scallions thinly sliced; whites for cooking, greens for garnish
8 oz large shrimp peeled, deveined, patted dry
1 cup sugar snap peas trimmed
4 oz shiitake mushrooms stemmed and sliced; optional
1 tsp toasted sesame oil for finishing
1 tsp toasted sesame seeds for garnish
1 medium lime cut into wedges, for serving
0.5 sheet nori (seaweed) cut into thin strips; optional

Instructions

Bring Water to a Boil: Fill a large pot with 3 qt water, add 1 tbsp kosher salt, cover, and bring to a rolling boil over high heat (212°F / 100°C). Start this first so it’s ready when your pan work is done.
Make the Garlic–Miso Butter Sauce: In a small bowl, mash together white miso, softened butter, soy sauce, mirin, rice vinegar, chili crisp, and 2 tbsp water until smooth and glossy. It should smell savory and lightly sweet with a hint of heat.
Prep Aromatics and Shrimp: Mince garlic, grate ginger, and thinly slice scallions (keep whites and greens separate). Pat shrimp very dry for better searing.
Cook the Udon: Once the water is boiling (212°F / 100°C), add frozen udon bricks and gently loosen with chopsticks. Cook just until the strands separate and turn bouncy, 1–2 minutes (shelf-stable: 2–3 minutes). Reserve 1/4 cup noodle water, then drain. If sticky, briefly rinse with hot water and drain well.
Sear the Shrimp: Heat a 12-inch skillet or wok over medium-high until very hot (a droplet should sizzle on contact; roughly 400°F / 205°C pan surface). Add neutral oil and the shrimp in a single layer. Sear 1–2 minutes until the underside has golden spots and edges turn pink. Flip and cook 1 minute more until just opaque and curled into a gentle “C.” Transfer to a plate.
Sauté Vegetables and Aromatics: In the same pan, add mushrooms (if using) and cook 1–2 minutes until lightly browned. Add snap peas; stir-fry 1 minute until vivid green and crisp-tender. Add garlic, ginger, and scallion whites; sauté 30–45 seconds until fragrant without browning.
Sauce and Toss: Lower heat to medium. Add the miso-butter mixture; it should melt and bubble gently (aim for a bare simmer, about 185–195°F / 85–90°C). Add drained udon plus 2–4 tbsp reserved noodle water. Toss vigorously until the noodles are glossy and evenly coated, 1–2 minutes.
Finish: Return shrimp to the pan with any juices and toss 30 seconds to warm through. Remove from heat; stir in toasted sesame oil and half the scallion greens. Taste and adjust—more soy for salt, a splash of noodle water if too tight, extra chili crisp for heat.
Plate: Twirl noodles into warm bowls. Arrange shrimp on top; shower with remaining scallion greens and sesame seeds. Garnish with nori strips and serve with lime wedges to squeeze over just before eating.

Notes

Jen’s Tips:

Dairy-Free: Use plant-based butter; choose a richer brand for best mouthfeel.
Vegetarian: Swap shrimp for 8 oz extra-firm tofu (pressed, torn into bite-sized pieces) or increase mushrooms to 8 oz and brown well.
Gluten-Free: Use tamari and swap udon for wide rice noodles; cook rice noodles just shy of done and finish in the sauce.
Max Umami: Add 1 tsp toasted sesame seeds to the sauce and bloom them briefly in the hot pan before tossing noodles.
Shrimp Sear: Patting dry is key; moisture prevents browning. Cook to a gentle “C” curl—tight “O” means overcooked.
Speed Boost: Boil water in an electric kettle to jump-start the pot; you’ll save 3–5 minutes.
Heat Control: If sauce thickens too much, splash in noodle water 1 tbsp at a time to keep the glaze silky.

Serving Suggestions:

Serve in warm, wide bowls.
Aim for Contrast: Glossy ivory noodles, blush-pink shrimp, bright green peas, and emerald scallions.
A final sprinkle of sesame seeds adds speckled texture.
Pair with chilled Japanese beer, hot green tea, or a crisp Sauvignon Blanc.

Culinary Context:

Udon’s roots stretch across Japan, with Sanuki-style noodles from Kagawa celebrated for their springy chew. Miso–butter combinations are beloved in Hokkaido, and this bowl tips its hat to that indulgence while leaning into the quick-fire spirit of wok-style, wafu pasta dishes found in modern izakayas.

Optional Advanced Instructions:

Make-Ahead: Mix the miso-butter sauce up to 2 days ahead and refrigerate; bring to room temp before cooking.
Wok Technique: Preheat a carbon-steel wok thoroughly for superior wok hei; cook shrimp and veg in small batches to avoid steaming.
No Chili Crisp? Use 1/2 tsp red pepper flakes and 1/2 tsp sesame oil in the sauce.

Timing:

Prep Time: 10 minutes (0:10)
Cook Time: 15 minutes (0:15)
Total Time: 25 minutes (0:25)

Course:

Dinner (Main Course)

Origin:

Japanese-inspired, modern wafu style

Nutrition

Calories: 1163kcalCarbohydrates: 176gProtein: 56gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 173mgSodium: 8082mgPotassium: 567mgFiber: 18gSugar: 28gVitamin A: 1463IUVitamin C: 41mgCalcium: 179mgIron: 3mg

Keyword miso butter udon, quick udon, stir-fry noodles, udon noodle recipe, weeknight dinner

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