This is a creamy and savory noodle dish with a spicy Korean kick from the gochujang (Korean chili paste) and gochugaru (Korean chili flakes.) You can adjust the level of spiciness depending on how spicy the gochujang you use is. Although it sounds counterintuitive, a lot of people from around the world eat spicy foods during the hot summers. I think the logic behind that is to sweat a lot from eating spicy foods and then cool down from your sweat. Regardless, this is a great dish to fulfill your spicy or noodle needs!
Yield: 1 serving
Time: 20 minutes
- 1 udon package, cooked as per instructions and drained
- 1 TBSP olive oil or cooking oil
- 3 garlic cloves, chopped
- ¼ onion, cubed
- 2 mushrooms, sliced
- ½ cup heavy cream
- ¼ cup parmesan cheese, shredded
- 1 scallion, sliced
- 1 egg, fried
Ingredients for the spicy sauce
- 2 tsp soy sauce
- 1 tsp gochujang (Korean chili paste)
- ½ tsp gochugaru (Korean chili flakes)
- Mix all the ingredients for the spicy sauce together in a small bowl and set aside.
- In a frying pan, spread 1 TBSP of olive oil or cooking oil on the bottom of the pan and sauté garlic, onions, and mushrooms over medium-high heat for approximately 5 minutes or until the garlic starts to turn into a golden color.
- Lower the heat to low, add noodles, heavy cream, and spicy sauce mixture to the frying pan. Mix well and let it simmer for 5 minutes. Take the pan off the heat.
- Add parmesan cheese and mix well. Serve immediately with fried egg and scallions on top of noodles.