Udon Noodles are so easy to make at home, but if you prefer not to, just buy good-quality frozen udon. They should have a bouncy, springy texture, a cross between Italian gnocchi and spaghetti, which works brilliantly with truffles. Truffle must never be cooked, and it should be combined with only a couple of other ingredients so as not to overpower its flavour. I have made this recipe dozens of times at home since creating it for this book, it is so addictive!
- Yield: 2 Servings
- 1 quantity of Udon Noodles or 500 g (1 lb 2 oz) frozen udon noodles, or 250 g (9 oz) dried udon noodles
- 1 tbsp light extra virgin olive oil
- 1 tbsp unsalted butter
- 2 tbsp good-quality truffle butter
- 1 oz (25 g) aged Parmesan cheese, finely grated
- slices of preserved black truffle or generous shaving of fresh black truffle (optional)
- Maldon sea salt flakes, to taste
- Make and cook the Udon Noodles, refreshing them under cold water and completely draining them. If you would rather buy the noodles, I recommend buying frozen udon noodles, or failing that, dried ones. Follow the instructions on the packet to cook the noodles.
- Fry the cooked noodles in the olive oil and unsalted butter until heated through. Remove from the heat, add the truffle butter and mix well so that it melts completely and coats the noodles.
- Transfer to a couple of plates, top the noodles with the Parmesan, black truffle if using, and a sprinkle of sea salt flakes. Serve immediately.