Chili Garlic Butter Noodles
Directions
- 1Boil noodles one minute before al dente and reserve some of the water.
- 2Boil noodles one minute before al dente and reserve some of the water.
- 3Boil noodles one minute before al dente and reserve some of the water.
- 4Mince an uncomfortable amount of garlic.
- 5Mince an uncomfortable amount of garlic.
- 6Mince an uncomfortable amount of garlic.
- 7Melt butter in a pan and cook garlic for about a minute.
- 8Melt butter in a pan and cook garlic for about a minute.
- 9Melt butter in a pan and cook garlic for about a minute.
- 10Add chili flakes, soy sauce and chili oil; cook for another minute.
- 11Add chili flakes, soy sauce and chili oil; cook for another minute.
- 12Add chili flakes, soy sauce and chili oil; cook for another minute.
- 13Add noodles and noodle water; cook until the sauce is thickened.
- 14Add noodles and noodle water; cook until the sauce is thickened.
- 15Add noodles and noodle water; cook until the sauce is thickened.
- 16Finish with parmesan.
- 17Finish with parmesan.
- 18Finish with parmesan.
- 19Place noodles in a bowl and garnish with sesame seeds, chili flakes and scallions (optional).
- 20Place noodles in a bowl and garnish with sesame seeds, chili flakes and scallions (optional).
- 21Place noodles in a bowl and garnish with sesame seeds, chili flakes and scallions (optional).
Ingredients
- 700 grams Korean udon
- 700 grams Korean udon
- 700 grams Korean udon
- 10 cloves garlic
- 10 cloves garlic
- 10 cloves garlic
- 2 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 tbsp unsalted butter
- 0.25 tsp chili flakes
- 0.25 tsp chili flakes
- 0.25 tsp chili flakes
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 2 tbsp parmesan
- 2 tbsp parmesan
- 2 tbsp parmesan
- 2 tbsp chili oil
- 2 tbsp chili oil
- 2 tbsp chili oil
- 2 tbsp sugar
- 2 tbsp sugar
- 2 tbsp sugar
- 0.25 cup reserved noodle water
- 0.25 cup reserved noodle water
- 0.25 cup reserved noodle water
Equipment
potwok or panknifechopping boardmeasuring cups