5 Organizing Trends on Their Way Out, According to Professional Organizers

Hetty McKinnon’s Cacio e Pepe Udon Noodles

published Now

We independently select these products—if you buy from one of our links, we may earn a commission.

Credit: Hetty McKinnon

The idea for this dish came to me while I was in Japan, where hybrid cooking is executed with unparalleled flair and precision. At Shin Udon, a sliver of a restaurant in Tokyo’s Shibuya, they serve not only the best udon dish I’ve ever eaten, but they also offer a carbonara-inspired noodle dish that comes topped with butter, pepper, Parmesan, and bacon tempura. My son ordered this dish and it was as decadent as it sounds. Inspired by this melting pot of flavors, this recipe pairs another Italian classic, pecorino and black pepper, with burly udon noodles. The little hint of miso adds an extra layer of deliciousness. This dish is destined to become a family staple.

Credit: Sarah Crowley

Comments 0 Ratings

Hetty McKinnon's Cacio e Pepe Udon Noodles Recipe

Inspired by a trip to Japan, this hybrid dish from Hetty McKinnon's cookbook, To Asia, With Love, plays on an Italian classic, Cacio e pepe, with the addition of udon noodles and a hint of miso.

Yield Serves 4

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• sugar-conscious
• tree-nut-free
• balanced
• egg-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 910
• Fat 33.9 g (52.1%)
• Saturated 19.0 g (95.0%)
• Carbs 113.5 g (37.8%)
• Fiber 0.9 g (3.6%)
• Sugars 0.9 g
• Protein 37.3 g (74.6%)
• Sodium 1115.2 mg (46.5%)

Ingredients

• 28 ounces

  vacuum sealed fresh udon noodles

• 6 tablespoons

  salted butter, cubed

• 1 tablespoon

  freshly ground black pepper, plus extra to serve

• 2 tablespoons

  white (shiro) miso

• 6 ounces

  pecorino, finely grated

• Sea salt

Instructions

1. Bring a saucepan of salted water to the boil. Add the noodles and blanch them for about 30 seconds, stirring with chopsticks to separate the strands. Drain immediately, reserving about 1 cup (250 ml) of the cooking water.

2. Melt 4 tablespoons (60 g) of the butter in a large frying pan over medium heat. Add the black pepper and stir for 20–30 seconds, until fragrant and toasted. Pour in about half the reserved cooking water, then add the noodles, miso and remaining butter. Turn off the heat, then add half the pecorino and season with a little sea salt. Toss the noodles until the cheese melts and the noodles are well coated (if the noodles seem dry, add some more of the reserved cooking water).

3. Transfer to serving plates and top with the remaining pecorino and, if you like, more pepper.

Recipe Notes

Substitutions: Rice noodles or ramen noodles can be used in place of udon. Parmesan can be used in place of Pecorino. To make this dish vegan, use vegan butter and nutritional yeast instead of pecorino.

Hetty McKinnon

Contributor

Hetty McKinnon is a plant-based cook, cookbook author and writer with a passion for vegetables and community. She founded Arthur Street Kitchen, a salad delivery business in 2011. She resides in a leafy part of Brooklyn with her husband and three children

Source : food