Description
A fusion of Korean and Japanese flavors, these udon noodles are tossed in a creamy, spicy sauce made with gochujang paste, butter, and cream. The dish features a rich umami base, balanced heat, and a silky texture. Perfect for quick, satisfying meals that cater to halal and non-alcoholic diets.
Ingredients
2 packages frozen udon noodles
3 tablespoons unsalted butter
3 cloves minced garlic
2 scallions, finely chopped
1.5 tablespoons gochujang paste
2 egg yolks
4 cups udon cooking water (reserved from boiling)
1 teaspoon sesame oil (optional)
Instructions
Bring a large pot of water to a boil. Cook udon noodles according to package instructions until tender but firm. Drain and reserve 4 cups of cooking water.
Heat butter in a large skillet. Sauté garlic and scallions for 1 minute.
Add gochujang paste and stir to blend. Pour in reserved cooking water and simmer gently until sauce thickens, 3-5 minutes.
Return cooked noodles to the skillet, mix thoroughly to coat in sauce. Stir in sesame oil for aroma.
Serve immediately, dividing between two bowls. Squeeze fresh lime juice over each serving before adding an egg yolk, letting it sit in the warm noodles to poach slightly.
Notes
Frozen udon noodles retain the ideal chewy texture when cooked
For a vegan version, substitute dairy with coconut milk and nutritional yeast
Adjust spiciness by adding or reducing gochujang
Add sautéed mushrooms or green onions for extra layers of flavor
- Prep Time: 5
- Cook Time: 10
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Stovetop
- Cuisine: Korean-Japanese Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 950
- Sugar: 5g
- Sodium: 14000mg
- Fat: 55g
- Saturated Fat: 33g
- Carbohydrates: 120g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 500mg