Gochujang Udon
Spicy udon noodles in a thick and creamy parmesan sauce, as tasty as it is easy.
Servings: 2 people
Ingredients
- 20 g butter
- 2 cloves garlic
- 2 shallots
- 2 tbsp gochujang
- 200 g heavy cream
- 100 g parmesan cheese
- 400 g "fresh" udon noodles not dried
- some pepper
- some table salt
- 2 stalks scallions
Instructions
Prepare the ingredients
- Put a small pot of water on the stove over high heat.
- Grate the parmesan.
- Peel and finely chop the shallots and garlic and set aside in a bowl together.
- Thinly slice the scallions and set aside for garnish at the end.
- Once the water is boiling, take the pot off the stove and put the fresh udon noodles inside. Carefully separate them without breaking them. Drain after about one minute and set aside.
Fry
- Add the butter to a mid-sized non-stick pan and set to medium high heat.
- Once hot, add the chopped shallot and garlic and sauté for about 2 minutes.
- Stir in the gochujang for about 30 seconds.
- Pour in the heavy cream and keep stirring until well integrated. It should be lightly simmering.
- Add the parmesan. (Reserve a little to sprinkle over at the end if you want.)
- Season to taste with salt and pepper.
- Once the parmesan is fully dissolved, add the noodles and stir until they are fully coated.
- Distribute to plates or bowls and sprinkle with reserved parmesan and sliced scallions.