Five Minute Chili Butter Udon
Directions
- 1Bring a medium pot of salted water to a boil for the udon.
- 2In a separate large pan over medium heat, melt the butter.
- 3Add the finely chopped garlic to the melted butter and cook for about 30 seconds until it just starts to sizzle.
- 4Add the chili oil crisp, soy sauce, sugar, and sesame seeds to the pan and cook for 1 more minute to combine all the flavors.
- 5Turn off the heat until the noodles are ready.
- 6Boil the noodles until al dente according to package directions (approximately 30 seconds).
- 7Transfer the boiled noodles with a mesh skimmer into the pan with the sauce (or drain and transfer them).
- 8Turn the heat to medium and toss the noodles in the sauce for approximately 1 minute until evenly coated.
- 9Stir in the rice vinegar at the end.
- 10Serve the noodles with sliced scallions and some extra sesame seeds sprinkled on top.
Ingredients
- 4 Tbsp Butter
- 2 Cloves Garlic, finely chopped
- 1 Tbsp Chili Oil Crisp
- 1 tsp Soy Sauce
- 0.5 tsp Sugar
- 1 tsp Sesame Seeds
- 16 oz. Frozen Udon Noodles
- 1 tsp Rice Vinegar
- 2 Scallions, sliced
Equipment
medium potlarge panmesh skimmerchopsticks
Tips
- For best texture, use frozen udon noodles instead of refrigerated or dried ones.
- Adjust chili oil crisp quantity to your spice preference.
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup