Tomato and Chilli Butter Udon

Cook tomato paste briefly in butter, then loosen it with chopped tomatoes and noodle water. The sauce should coat the udon while keeping the tomato flavour prominent.

Estimated yield: 2 portions. Estimated preparation: 10 minutes. Estimated cooking: 20 minutes. Equipment: saucepan and wide frying pan.

Ingredients

• 400 g packaged cooked udon, prepared according to the packet
• 25 g unsalted butter
• 2 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 300 g ripe tomatoes, roughly chopped
• 1/2 teaspoon chilli flakes, or to taste
• 2 teaspoons light soy sauce
• 50 to 100 ml noodle cooking water
• 1 spring onion, sliced
• 1 teaspoon toasted sesame seeds, optional

Method

1. Prepare the udon following its packet instructions. Before draining, reserve 100 ml cooking water.
2. Meanwhile, melt the butter in a wide pan over medium-low heat. Add the garlic and cook for 1 minute without browning.
3. Add the tomato paste and chilli flakes. Stir for 1 minute, then add the tomatoes and soy sauce.
4. Cook for 8 to 10 minutes, stirring and crushing the tomatoes, until they collapse into a thick sauce.
5. Add the udon and 50 ml reserved water. Toss gently over medium heat until coated and hot, adding more water only if needed. Finish with spring onion and optional sesame seeds.

Kitchen trial

Compare tomato sweetness and the amount of water needed. Check the chilli level and whether the udon loosens without breaking. Do not substitute the quantity of dried udon directly for cooked udon.