This udon noodle sauce delivers deep, restaurant-style flavor in minutes- soy, oyster sauce, mirin, sesame oil and a touch of white pepper for warmth. Thicken until glossy, then toss with hot udon and finish with chili crisp if you like heat.
- Silky, clings to noodles – The silky texture of this sauce easily clongs to noodles thanks to a quick cornstarch slurry.
- 5-minute pantry sauce – If you need to jazz up dinner with a quick and easy sauce, this udon noodle sauce is perfect for weeknights
- Balanced umami and subtle sweetness – With the oyster sauce, mirin and brown sugar, you get a balanced flavor profile.
Gather This
You can usually find these ingredients at your local grocery store down the international aisle. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Soy sauce – I like to use low sodium soy sauce, because it is a rather salty ingredient. If using regular (not low-sodium) soy, taste before adding all the saltier components to ensure your sauce isn’t overly salty.
- Oyster sauce
- Mirin
- Brown sugar
- Sesame oil
- White pepper
- Cornstarch
- Water
- Chili crisp oil
How to Make Udon Noodle Sauce (Step-by-Step)
This silky sauce could not be easier to make and enjoy.
- Warm & dissolve: In a small saucepan over low heat, stir soy, oyster, mirin, brown sugar, sesame oil, white pepper until the sugar dissolves.
- Thicken: Whisk cornstarch and water to make a cornstarch slurry; stream into sauce, whisking until glossy and lightly thickened (30–60 seconds).
- Finish: Remove from heat; stir in chili crisp (if using). This step is optional, but I love the flavor chili crisp adds to it.
- Toss: Pour over hot, drained udon noodles; toss with tongs to coat.
Variations
You can jazz up this udon noodle sauce any way you’d like! Here are a few suggestions.
- Garlic-ginger: sauté grated ginger and minced garlic clove in a few drops of oil before adding liquids.
- Vegetarian: swap oyster sauce for mushroom “oyster” sauce or hoisin. It makes it sweeter while also reducing sugar.
- Citrus lift: Add some citrus flavor by finishing your sauce with a dash of yuzu juice or lemon juice.
Perfect Pairings
Toss your udon noodle sauce with udon noodles, scallions and sesame seeds for the most traditional use. I also like to add vegetables like snow peas, mushrooms or bokchoy.
You can also add proteins like shrimp, tofu or chicken. It’s also great as a stir-fry sauce or dumpling dip. If it’s too thick, you can thin with hot water.
Also use it on other types of noodles, I love mine on rice noodles (pad Thai noodles) or even soba.
More Asian Inspired Sauces
If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.
Udon Noodle Sauce
Ingredients
- 3 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons mirin
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 teaspoons cornstarch
- 1 tablespoons water
- 1-2 teaspoons chili crisp oil* optional
Instructions
- In a very small saucepan, combine the 3 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 1/2 tablespoons mirin, 2 teaspoons brown sugar, 1 teaspoon sesame oil and 1/8 teaspoon white pepper. Stir over low heat until the sugar has dissolved.
- In a small bowl, whisk together the 1 teaspoons cornstarch and 1 tablespoons water. Whisk into the sauce until thickened and glossy.
- Remove from the heat and stir in the 1-2 teaspoons chili crisp oil*, if using.
- Pour the sauce over udon noodles and with tongs, toss lightly in the sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
