Spicy Garlic Butter Udon with Smashed Cucumber
An easy recipe for when you need to satisfy your hunger immediately, this creamy and comforting garlic butter udon dish is sure to hit the spot.
From the book
Long Day? Cook This.
100 recipes that make Asian cooking easy and accessible
Find a dish for every occasion: from comforting dinners to healthy lunches to crowd-pleasing food
Elevate your repertoire of weekly meals with bright and tasty ingredients
Buy From
Introduction
There’s a love affair to be explored with spice and dairy, and this is the showcase for it! It’s like the spicier, creamier Asian cousin of the carbonara. Paired with the tangiest smashed cucumber (that’s right, you get to take your anger out on the cukes after a long day) and a perfectly boiled egg, it’s slurpable down to the last drop. It might just be perfect.
Ingredients
| 2 medium | eggs |
| 2 x 250g packets of | frozen (or fresh) udon noodles |
| 1 tbsp | salted butter |
| 3 | garlic cloves, very finely chopped |
| 1 | shallot, finely chopped |
| 2 tbsp | gochujang paste |
| 200ml | single cream |
| 3 tbsp | light soy sauce |
| 40g | Parmesan, grated |
| 2 | spring onions, thinly sliced |
| For the smashed cucumber | |
|---|---|
| ½ | cucumber |
| 1 | garlic clove, very finely chopped |
| 1 tsp | chilli flakes |
| 1 tbsp | sesame seeds |
| 2 tbsp | apple cider vinegar (or any clear vinegar) |
| 1 tsp | granulated sugar |
| 1 tbsp | light soy sauce |
| 1 tbsp | sesame oil |
Method
Bring a saucepan of water to the boil and gently add the eggs. Cook for 6 minutes, then transfer the eggs to a bowl of ice-cold water.
Next make the smashed cucumber. Grab the cucumber and whack it with a rolling pin or the side of a cleaver. Cut it into 1cm slices, then transfer to a bowl. Add all the remaining ingredients, mix well and set aside.
Bring a saucepan of water to the boil and cook the noodles for 3 minutes, then drain and set aside.
Heat the butter in a large frying pan over a medium heat, then add the garlic and shallots and fry for 30 seconds. Add the gochujang and mix to combine for about 1 minute until the butter turns a reddish hue. Add the cream, soy sauce and Parmesan and cook for a further 2 minutes, stirring to combine.
Remove the pan from the heat, add the noodles and mix gently until the sauce has coated the noodles.
Transfer the noodles to shallow bowls. Peel the eggs and slice in half, then place on top of the noodles, followed by the smashed cucumber and finally a heap of spring onion. Enjoy!
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
