Miso Butter Stir-Fried Udon with Cabbage and Corn

Name: Miso Butter Stir-Fried Udon with Cabbage and Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 14 oz (2 blocks, about 7 oz each) (400 g) frozen udon noodle blocks, frozen, straight from the freezer; 1 cup (150 g) corn kernels, fresh (from about 1½ ears) or thawed frozen, patted very dry; 3 cups (200 g) green cabbage, cored and thinly sliced into ¼-inch (6 mm) ribbons; 3 whole (45 g) scallions, thinly sliced, white parts and green parts kept separate; 2 cloves (8 g) garlic, finely minced; 1 tbsp (15 ml) neutral oil such as canola or avocado oil; 2 tbsp (28 g) unsalted butter, cut into 4 pieces, for cooking the vegetables; 1 tbsp (14 g) unsalted butter, cold, for finishing; 2 tbsp (36 g) white or yellow miso paste; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) mirin; 3 tbsp (45 ml) water, room temperature; black pepper, freshly ground, to taste; 1 tsp (3 g) toasted sesame seeds (optional); ¼ tsp (½ g) shichimi togarashi or chili flakes, for serving (optional)

From the MyKitchenBank Kitchen

Chewy udon tossed in a savory-sweet miso butter sauce with charred sweet corn and tender-crisp cabbage. It's a vegetarian, one-pan weeknight dinner that comes together in about 30 minutes.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 2 generous main-course servings

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Ingredients

2 servings

14 oz (2 blocks, about 7 oz each) (400 g) frozen udon noodle blocks, frozen, straight from the freezer
1 cup (150 g) corn kernels, fresh (from about 1½ ears) or thawed frozen, patted very dry
3 cups (200 g) green cabbage, cored and thinly sliced into ¼-inch (6 mm) ribbons
3 whole (45 g) scallions, thinly sliced, white parts and green parts kept separate
2 cloves (8 g) garlic, finely minced
1 tbsp (15 ml) neutral oil such as canola or avocado oil
2 tbsp (28 g) unsalted butter, cut into 4 pieces, for cooking the vegetables
1 tbsp (14 g) unsalted butter, cold, for finishing
For the sauce
2 tbsp (36 g) white or yellow miso paste
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) mirin
3 tbsp (45 ml) water, room temperature
black pepper, freshly ground, to taste
1 tsp (3 g) toasted sesame seeds (optional)
¼ tsp (0.5 g) shichimi togarashi or chili flakes, for serving (optional)

Equipment (5)

Large pot (4-quart / 4 L) for boiling noodles
12-inch (30 cm) nonstick or carbon-steel skillet, or a wok
Small bowl and whisk or fork
Colander
Wooden spoon or tongs

Steps

Before you start

Use frozen or vacuum-packed udon, not dried. Frozen blocks have the best chew and loosen quickly in boiling water.
If using frozen corn, thaw it and pat it very dry so it chars instead of steaming.
Check the miso label if you need this strictly vegetarian. Some miso contains fish-based dashi.
Have everything chopped and the sauce mixed before you turn on the stove. The stir-fry moves fast.

1
Mix the sauce
- In a small bowl, whisk the miso, soy sauce, mirin and water until the miso is completely dissolved and the sauce looks smooth with no lumps.
- Set aside near the stove.
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Ready when: Smooth, pourable sauce with no visible miso clumps
Tip: Dissolving the miso now keeps it from clumping in the hot pan.
2
Prep the vegetables
- Slice the cabbage into ¼-inch (6 mm) ribbons, slice the scallions keeping whites and greens in separate piles, mince the garlic, and pat the corn very dry with paper towels.
- Cut the cooking butter into 4 pieces.
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Ready when: All vegetables are prepped and within arm's reach of the stove
Tip: Wet corn steams instead of browning, so dry it well.
3
Loosen the udon
- Bring a 4-quart (4 L) pot of water to a rolling boil over high heat.
- Drop in the frozen udon blocks and cook 2 to 3 minutes, gently separating the strands with chopsticks or tongs as they thaw.
- Drain in a colander and shake well.
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Ready when: Noodles are separated, hot and slightly springy, but still firm in the center
Tip: Don't fully cook them. They finish in the pan, and overcooked udon turns mushy when stir-fried.
4
Char the corn
- Heat the oil in a 12-inch (30 cm) skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the corn in an even layer and cook without stirring for 2 minutes, then stir and cook 1 to 2 minutes more.
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Ready when: Many kernels are golden brown with a few dark charred spots, and they smell sweet and toasty
Tip: Stay nearby. Corn can pop and spatter, so keep a spoon or lid handy.
5
Cook the cabbage
- Add the 4 pieces of cooking butter and let it melt.
- Add the cabbage and scallion whites and stir-fry for 3 to 4 minutes.
- Add the garlic and stir for 30 seconds.
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Ready when: Cabbage is wilted and tender-crisp with browned edges, and the garlic smells fragrant but is not browned
Tip: Add the garlic last so it doesn't burn and turn bitter.
6
Toss in the noodles
- Add the drained udon to the pan.
- Pour the miso sauce evenly over the noodles.
- Toss constantly with tongs for 2 to 3 minutes, scraping up any browned bits from the pan.
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Ready when: Sauce has thickened into a glossy coating, the noodles are evenly tan and hot all the way through, and nothing pools at the bottom
Tip: Lower the heat slightly if the sauce sizzles hard or starts to scorch, because miso burns easily.
7
Finish with butter
- Turn off the heat.
- Add the cold finishing butter, the scallion greens and a few grinds of black pepper.
- Toss for 30 seconds until the butter melts into a silky sauce.
- Taste and add a pinch more pepper if you like.
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Ready when: Butter has fully melted and the noodles look glossy
Tip: Off-heat butter blends smoothly into the sauce instead of separating into grease.
8
Serve
- Divide the noodles between two warm bowls, scraping any sauce from the pan over the top.
- Sprinkle with sesame seeds and shichimi togarashi, if using.
- Serve right away.
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Tip: Udon firm up and clump as they cool, so serve immediately.

Good to know

Tips

Don't skip the first 2 minutes of undisturbed cooking for the corn. That's where the browned, toasty flavor comes from.
Add a splash of water, 1 tablespoon at a time, if the noodles look dry or the sauce is too thick.
For more protein, top with a soft-boiled egg or add cubed pan-seared tofu.
Different miso brands vary in saltiness. Taste before adding any extra soy sauce.

Make ahead

Mix the sauce up to 3 days ahead and refrigerate it in a covered container. Slice the cabbage and scallions up to 1 day ahead and refrigerate them separately. Cook the noodles and finish the dish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended, because the cabbage turns watery and the noodles go soft. To reheat, stir-fry in a skillet over medium heat with 1 to 2 tablespoons of water for 2 to 3 minutes until steaming hot, or microwave covered for 1½ to 2 minutes, stirring halfway.

Substitutions

frozen udon noodle blocks → Vacuum-packed fresh udon or fresh ramen noodles. Rinse vacuum-packed udon under hot water to loosen. Cook ramen according to its package and use the same amount.
unsalted butter → Vegan butter or toasted sesame oil. Use the same amount of vegan butter for cooking, and also use it for finishing. Sesame oil gives a nuttier flavor but no creamy finish.
white or yellow miso paste → Red miso. Use 1½ tablespoons instead of 2. It's saltier and stronger, so the sauce will be deeper in flavor.
mirin → 1 tablespoon water plus ½ teaspoon sugar. Gives similar sweetness but less depth.