few ingredients

Garlic Butter Udon with Egg

Name: Garlic Butter Udon with Egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese-inspired
Ingredients: 8 oz udon noodles; 3 unit garlic cloves; 2 tbsp butter; 1 tsp soy sauce; 1 tsp sesame oil; 2 unit large eggs; 1 pinch red pepper flakes; 2 unit green onions

When you want cozy noodles but have zero energy for complex sauces.

Total: 15 min
Prep: 5 min
Cook: 10 min
Serves: 2
Difficulty: easy
Calories: 363
Cost: $/serving

Look, some nights the only thing you want is a big bowl of slippery, satisfying noodles. This garlic butter udon is designed specifically for those 'I'm too tired to think' moments. It relies on just a few pantry staples to create a rich, savory glaze that coats every strand. The addition of an egg creates a creamy texture that feels indulgent without any extra effort. It’s fast, it’s filling, and honestly, it tastes like you spent way more time in the kitchen than you actually did. Just boil, toss, and enjoy.

Ingredients

8 oz udon noodles — fresh or frozen work best for texture
3 unit garlic cloves — minced
2 tbsp butter
1 tsp soy sauce
1 tsp sesame oil
2 unit large eggs
1 pinch red pepper flakes — optional for a tiny kick
2 unit green onions — thinly sliced

Method

1 Bring a pot of water to a boil and cook udon noodles according to package instructions (usually 3-5 minutes). Drain well.
2 While the noodles cook, melt butter in a large skillet or wok over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
3 Stir in the soy sauce, sesame oil, and red pepper flakes (if using). Let it bubble for 30 seconds.
Advertisement
4 Add the drained noodles to the skillet. Toss vigorously with the butter mixture until every strand is coated and glossy.
5 Push the noodles slightly to one side of the pan. Crack the eggs into the empty space, season with a pinch of salt, and let them cook until whites are set but yolks are still runny (about 2 minutes).
6 Toss everything together one last time so the egg coats the noodles. Top with green onions and serve immediately.

Variations

Add some greens — Toss in a handful of baby spinach at the very end; it will wilt instantly from the heat.
Extra Umami — Substitute 1 tsp of soy sauce for 1 tsp of oyster sauce (ensure vegetarian version) for a deeper savory flavor.