Easy Charred Scallion Udon

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This easy charred scallion udon recipe is made with just a few ingredients but brings a big, bold flavor.

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Udon is one of my favorite noodle varieties out there. They’re delicious because they’re so slurpable!

In this charred scallion udon recipe, you create a simple, versatile sauce made of just a few ingredients:

  • Jalapeño peppers
  • Scallions
  • Shallot
  • Sesame oil
  • Soy sauce
  • Mirin
  • Maple syrup or honey

To prepare the sauce, simply char the jalapeño, scallions, and shallots under a broiler. Flip the jalapeños once to ensure even charring.

Once charred, transfer to a food processor and blend with sesame oil, soy sauce, mirin, and maple syrup.

Worried about the heat? Use one red bell pepper instead! Want it even spicier? Use a few Thai chili peppers!

Next, cook the vegetables. I used an onion, shiitake mushrooms, and snow peas. Add the sauce and let it simmer briefly. To finish, simply toss with cooked udon.

If you like, fry up an egg, season it with shichimi-togarashi, and serve it on top!

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Easy Charred Scallion Udon

This easy charred scallion udon recipe is made with just a few ingredients but brings a big, bold flavor.
4.91 from 10 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 268kcal



Charred Scallion Sauce:

  • 2 jalapeño peppers
  • 6 scallions cut into 2” pieces
  • 2 shallots peeled and quartered
  • 1 tablespoon neutral oil
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons maple syrup
  • Salt


  • 16 ounces fresh frozen, or dry udon
  • 1 tablespoon neutral oil
  • 1 yellow onion peeled and sliced into half-moons
  • 4 ounces shiitake mushrooms sliced
  • 8 ounces snow peas
  • 4 eggs optional
  • Shichimi togarashi optional
  • Salt and pepper to taste


Prepare the charred scallions:

  • Turn on the broiler.
  • Arrange the jalapeños, scallions, and shallots on a baking sheet. Drizzle with oil and sprinkle with salt. Place under the broiler and broil for 3–5 minutes per side until charred all over. Keep an eye on them, so they don’t completely burn but be sure to develop a nice char.

Finish the sauce:

  • Cut the stems from the jalapeños. Transfer the charred aromatics to a food processor. Add the sesame oil, soy sauce, mirin, and maple syrup.

Prepare the udon:

  • Cook the udon in boiling water according to package instructions. Drain, rinse and set aside.

Cook the vegetables:

  • As you wait for the water to boil, prepare the vegetables—heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes. Once it begins to soften, add the shiitake mushrooms and cook for 6–7 minutes, occasionally stirring, until they start to turn golden brown—season with salt.
  • Add the snow peas and cook, occasionally stirring, for 3–5 minutes.

Finish the udon:

  • Pour in the sauce and bring to a boil. Reduce heat and simmer, tossing to coat the vegetables, for 5 minutes. Pour in the cooked udon and toss to coat. Let cook for 3–4 minutes in the sauce—taste and season to your preferences.

Cook the eggs (optional):

  • If you’d like to serve with eggs, heat a touch of oil in a skillet over medium-high. Add the eggs and season with salt and shichimi togarashi. Cook until the desired doneness is reached.

To serve:

  • Divide the udon between plates and serve with an egg on top. Enjoy!


Calories: 268kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Sodium: 866mg | Fiber: 5g | Sugar: 15g | Vitamin C: 43mg
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