Ingredients
Scale
- 2 packs frozen udon noodles
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1/2 cup heavy cream
- 1/2 cup reserved noodle water
- 2 tsp soy sauce
- 1 tsp gochugaru (Korean red pepper flakes)
- 1 green onion, chopped (for garnish)
- Grated parmesan cheese
- 1 egg yolk (optional)
Instructions
- Cook the Noodles: Bring a pot of water to a rolling boil. Add frozen udon noodles and cook according to package instructions, reserving 1/2 cup of noodle water. Drain and rinse the noodles under cold water. Set aside.
- Sauté Aromatics: In a large pan, melt unsalted butter over medium heat. Add minced garlic and chopped shallots, cooking until fragrant and golden, about 3-4 minutes.
- Make the Sauce: Stir in gochujang and cook for about 30 seconds. Gradually add heavy cream and reserved noodle water, then mix in soy sauce and gochugaru. Simmer for a few minutes until the sauce thickens slightly.
- Combine with Noodles: Add the cooked udon noodles to the pan, gently tossing to coat them in the creamy sauce.
- Serve: Transfer noodles to a bowl, topping with grated parmesan cheese, chopped green onions, and optional egg yolk. Serve hot.
Notes
Substitute parmesan cheese with a dairy-free alternative for a vegan option. Leftovers can be refrigerated for up to 3 days or frozen for a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Creamy, Gochujang, Udon, Noodles, Korean, Comfort Food, Quick Dinner