My debut cookbook Maxi’s Kitchen is available for pre-order now. Link in bio 🤍.
▪️4 Tbsp Butter▪️2 Cloves Garlic, finely chopped▪️1-2 Tbsp Chili Oil Crisp (I added 2 Tbsp because we like spicy!)▪️1 tsp Soy Sauce▪️1/2 tsp Sugar▪️1 tsp Sesame Seeds▪️16 oz. Frozen Udon Noodles (see note below)▪️1 tsp Rice Vinegar▪️2 Scallions, sliced▪️
1️⃣ Bring a medium pot of salted water to a boil for the udon. 2️⃣ Meanwhile, in a separate large pan over medium heat, melt the butter then add the garlic. Cook the garlic in butter for about 30 secs until it just starts to sizzle, then add the chili oil crisp, the soy sauce, sugar, and sesame seeds. Cook for 1 more minute to combine all the flavors, then turn off the heat until the noodles are ready. 3️⃣ Boil the noodles until al dente according to package directions (mine only needed to be boiled for 30 secs), then transfer them with a mesh skimmer into the pan with the sauce (or drain them and transfer). 4️⃣ Turn the heat to medium and toss the noodles in the sauce for ~1 more minute until evenly coated. Stir in the rice vinegar at the end. 5️⃣ Serve the noodles with scallions and some extra sesame seeds sprinkled on top and enjoy!
⏲5 minute cook time (plus a few more mins to bring the water to a boil hehe ☺️)
Recipe serves 2
Note: You can find frozen udon noodles in the freezer section at most Asian grocery stores, and some regular supermarkets carry them too. I prefer the frozen kind to refrigerated or dried udon because they have a much chewier, more authentic texture.
