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Creamy gochujang udon noodles

Creamy Gochujang Udon Noodles for a Spicy Weeknight Boost

Creamy gochujang udon noodles combine delightful chewiness with a luscious sauce, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 ounces Frozen Udon Noodles Fresh udon is a substitute if available.
For the Sauce
  • 2 tablespoons Butter Can be swapped for olive oil.
  • 2 cloves Garlic (minced) Garlic powder can be used as a milder alternative.
  • 1 medium Shallot (chopped) Onions work as a substitute.
  • 3 tablespoons Gochujang Essential for authentic flavor.
  • 1 cup Heavy Cream Alternative: half-and-half or coconut milk.
  • ½ cup Reserved Noodle Water Helps with sauce consistency.
  • 2 tablespoons Soy Sauce Tamari is gluten-free alternative.
  • 1 teaspoon Gochugaru Optional for mildness.
  • ¼ cup Grated Parmesan Cheese Nutritional yeast is a vegan option.
  • 2 tablespoons Chopped Green Onion Can use chives or omit.
  • 1 large Egg Yolk Can be omitted for vegan.

Equipment

  • large pot
  • Large Skillet
  • tongs

Method
 

Cooking Steps
  1. Begin by boiling a large pot of water over high heat. Once bubbling, add the frozen udon noodles and cook according to package instructions, usually about 6-8 minutes. Reserve ½ cup of noodle water, then drain and rinse noodles under cold water to stop cooking.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 minced cloves of garlic and 1 chopped shallot, and sauté for about 2 minutes until fragrant and slightly translucent.
  3. Stir in 3 tablespoons of gochujang paste, cooking for an additional 30 seconds to release flavors.
  4. Gradually pour in 1 cup of heavy cream and reserved noodle water, mixing well. Add 2 tablespoons of soy sauce and optional gochugaru. Increase heat to medium-high, and let sauce thicken for 2-3 minutes.
  5. Add the cooked udon noodles into the skillet, tossing gently to coat with sauce. Cook for another 1-2 minutes.
  6. Serve the noodles in bowls, topping with grated Parmesan cheese, chopped green onions, and optional egg yolk.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or freeze the noodles and sauce separately for up to 1 month.

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