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Creamy Gochujang Udon Noodles

Creamy Gochujang Udon Noodles for a Spicy Weeknight Boost

Creamy Gochujang Udon Noodles are quick and easy, perfect for a spicy weeknight boost with vibrant flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 pack Frozen Udon Noodles Follow package instructions for cooking.
For the Sauce
  • 2 tablespoons Butter Olive oil is a great vegan substitute.
  • 2 cloves Minced Garlic Fresh garlic is always best!
  • 1 medium Chopped Shallots Can swap with diced onions in a hurry.
  • 3 tablespoons Gochujang Adjust the amount to taste.
  • 1 cup Heavy Cream Coconut cream is a fantastic dairy-free alternative.
  • 0.5 cup Reserved Noodle Water Use sparingly based on desired thickness.
  • 2 tablespoons Soy Sauce Opt for tamari if gluten-free.
For an Extra Kick
  • 1 teaspoon Gochugaru Optional but recommended for authentic flavor.
For Garnishing
  • 2 tablespoons Grated Parmesan Cheese Use nutritional yeast for a vegan option.
  • 2 tablespoons Chopped Green Onion Brings a fresh taste.
  • 1 large Egg Yolk Optional topping for extra richness.

Equipment

  • Large pot
  • Skillet
  • Tongs

Method
 

Step-by-Step Instructions
  1. Cook the Udon Noodles: Bring a large pot of water to a boil. Add frozen udon noodles and cook for 8-10 minutes. Reserve ½ cup of noodle water, then drain noodles and set aside.
  2. Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and chopped shallot, sautéing for 2-3 minutes until fragrant.
  3. Incorporate Gochujang: Stir in 3 tablespoons of gochujang with the sautéed aromatics, cooking for an additional 30 seconds.
  4. Create the Sauce: Gradually pour in 1 cup of heavy cream and reserved noodle water, stirring continuously. Add 2 tablespoons of soy sauce and optional 1 teaspoon of gochugaru. Simmer for 3-5 minutes.
  5. Combine Noodles and Sauce: Toss drained udon noodles into the skillet with the sauce, mixing thoroughly. Cook over low heat for 1-2 minutes to warm through.
  6. Garnish and Serve: Remove from heat, transfer to bowls, and top with grated Parmesan, chopped green onions, and optional egg yolk.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 1100mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat with a splash of water or extra cream to loosen sauce.

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