Nutty Sesame-Brown Butter Udon with Spinach

1. Cook Udon and Spinach

Boil a large pot of salted water and cook the udon noodles according to package directions until al dente. Add the baby spinach in the last minute of cooking. Reserve a cup of pasta water before draining.

2. Brown the Butter

In the same pot, melt 5 tablespoons of unsalted butter over medium heat and cook until it turns golden-brown with a nutty aroma, about 3 to 4 minutes.

3. Make the Sauce

Stir in a teaspoon of coarsely ground black pepper and toast it slightly in the butter. Add about a quarter cup of the reserved pasta water to form an emulsified sauce.

4. Combine and Season

Return the noodles and spinach to the pot. Add a tablespoon of low-sodium soy sauce and a pinch of granulated sugar, tossing everything together.

5. Finish the Dish

Fold in 2 tablespoons of toasted sesame seeds and the remaining tablespoon of butter. Adjust seasoning if necessary.