Recipe: Sesame Butter Noodles

These Noodles Will Be In My Back Pocket Forever.

I initially made these while waiting for a sushi takeout order.

Bjork was working out, the daughters were in bed, the sushi hadn’t arrived yet, and I was quite hungry. So I raided the cupboard and grabbed a package of Momofuku noodles, which, while obviously great, have always lacked a certain lusciousness in my opinion.

So I prepared the noodles as recommended, then added a knob of butter for smoothness, a sprinkle of honey for sweetness, and a glug of sesame oil for depth. And then I ate the entire package, hot, slippery, and amazing right out of the pan. OOF. These are good.

I now prepare these noodles several times a month as a back-pocket lunch, a last-minute meal, or simply a really good snack.

When I’m not eating them straight out of the pan, I like to fill half of the bowl with a shreddy slaw and, if I’m feeling fancy, a soft-boiled egg.

You could definitely add some freshly ground black pepper or a clove of freshly grated garlic to spice them up even more; however, I actually prefer them as is. Only basic and uncomplicated tangly drops of bliss.

Make These Noodles With Me

1 Cook the noodles.

My favorite are the Momofoku spicy soy noodles which I buy at Target, but there are lots of similar varieties out there. We are cooking them basically as directed – boiling noodles and adding sauce.

A package of Momofuku noodles next to a pot of water.

2 Add sauce packet.

Boop! Here comes the sauce packet.

3 Add butter, sesame oil, and honey.

Now comes the extras that make it really magical. I never measure it – just a knob of butter, a drizzle of honey, and a drizzle of sesame oil. Then toss it up with tongs and add a bit of water if it gets too sticky.