Caramelized Shallot Udon

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Cooking Method: Stovetop

Cuisine: Fusion

Courses: Main

Difficulty: Beginner

Servings: 2

Ingredients

2 portions frozen udon (400–500 g total)
200–250 g shallots (about 4–5 large shallots, peeled and thinly sliced)
1 tbsp neutral oil
2 tbsp unsalted butter (divided)
2 cloves garlic (minced)
1 tbsp light or regular soy sauce
1/2 tsp dark soy sauce
1 tbsp oyster sauce
2 tsp unseasoned rice vinegar
2 tbsp water (if needed)
Sliced green onions (optional garnish)
Chili oil or chili crisp (optional garnish)
Fried or soft-boiled eggs (optional topping)

Instructions

1
Heat the oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the shallots and cook for 25–35 minutes, stirring occasionally, until soft and mostly golden-brown. Stir more frequently toward the end. Lower the heat or add a small splash of water if the edges begin to scorch.
2
Mix the soy sauces, oyster sauce, rice vinegar, and 2 tablespoons water, if needed, together. Prepare the udon according to the package directions and drain well.
3
Add the garlic to the shallots and cook for 30 seconds, stirring.
4
Add the udon and mixed sauce. Toss over medium heat for 1–2 minutes until evenly coated. Add more water, 1 tablespoon at a time, as needed to loosen the sauce.
5
Lower the heat. Toss in the remaining 1 tablespoon butter until glossy. Taste and adjust seasoning.
6
Serve immediately with optional green onions, chili oil, and an egg or your preferred cooked protein.

Note

No added sugar needed to start: taste the finished noodles and add ¼–½ teaspoon sugar only if you prefer them sweeter. Two portions of the pictured Shirakiku udon total 500 g. Add water before extra sauce if the noodles are dry but already well seasoned. Reheat leftovers gently with a splash of water.

Keywords: caramelized shallot udon, butter soy sauce udon, shallot noodles