The Miraculous Sauce That Makes These Creamy Noodles Impossible Not to Cook

Like many people, I have a dinnertime repertoire. I, of course, like to experiment and try new dishes and recipes, but the foundation of my weeknight dinners is a stable of the same dozen or so dishes, which get adapted and riffed on, depending on what I have on hand and what I want to eat. I have my cold-season go-tos, like pasta fagioli and classic beef chili, and my reliable warm-weather standbys like salmon rice bowls and kale Caesar salad. 

Every once in a while, though, I run into a new recipe that instantly makes it into the rotation. I make it once and know there’s just no way I’m not going to be making it 100 more times. The most recent instant winner in my house is creamy lemon jalapeño noodles. 

Get the recipe: Creamy Lemon Jalapeño Noodles

First of all, I love frozen udon noodles. They are chewy and satisfying and they’re ready even quicker than dried pasta, which is obviously a big plus on a weeknight. Often I wind up tossing the cooked noodles with a thrown-together sauce and whatever veg and protein I have on hand. This recipe, though, makes use of a few potent ingredients — lemon, garlic, jalapeños, and Kewpie mayo — to make a super-flavorful, creamy sauce that comes together in just a few minutes and still serves as a terrific base for any veg or protein you like. It’s incredibly flexible and quick and, even better, my husband and I never get tired of eating it. 

1. Grate and juice lemons. You’ll need the zest from 3 to 4 lemons and 1/4 cup juice.
2. Make jalapeño-lemon paste. Finely chop a medium jalapeño pepper and sprinkle with lemon zest. Finely chop the two together to form a paste.
3. Make the sauce. Add brown sugar, olive oil, soy sauce, and salt to the jalapeño mixture and whisk to combine. 
4. Toss the noodles. Cook 2 cloves of sliced garlic in a large skillet until fragrant. Add udon noodles, lemon jalapeño sauce, and 2 tablespoons Kewpie mayo and toss until combined. Serve.

• Add meat and veg to bulk it up. Noodles on their own aren’t enough for dinner in my house. I’ve served the noodles tossed with lots of things, but some of my favorites are cooked shrimp, roasted broccoli, sautéed greens, and chopped cooked chicken thighs. Just toss them in the skillet when adding the sauce so everything will get coated evenly and warmed through. 
• Try swapping lemon and jalapeño for yuzu kosho. I don’t always have fresh jalapeño peppers on hand, and have turned more than once to this Japanese condiment that brings both the bright citrus and the spicy chili flavor to the dish. Two tablespoons is enough to mimic the flavor of the original recipe, but feel free to experiment.

Get the recipe: Creamy Lemon Jalapeño Noodles