Creamy Spicy Udon Noodles

Creamy spicy udon noodles are literally perfect for a quick lunch or dinner that satisfies your noodle cravings. This recipe features thick chewy udon noodles covered in a creamy sauce packed with umami and spice.

Info and tips for creamy spicy udon noodles

You can find udon noodles at most grocery stores in the international foods aisle, or Asian grocery stores almost always have them! I’ve always used the ones that are vacuumed sealed, but you can also buy fresh udon, it just might be harder to find.

Gochujang can be pretty spicy depending on which kind you buy. If you don’t want as much spice I recommend only half a tbsp. Feel free to add more than my listed one tbsp if you want more heat though! I serve mine with a hard boiled egg but you can add so many different toppings: fried mushrooms, chili oil, bacon, corn… it’s up to you!

Equipment

I used my Our Place Always Pan for this recipe and have really been loving it! The removable strainer is such a nice bonus.

Ingredients for creamy spicy udon

• 2 packs udon noodles
• 2 tbsp butter
• 3 garlic cloves
• 1 shallot
• 1/3 cup chopped kimchi
• 1 heaping tbsp gochujang (do half for less spice)
• 1 cup heavy cream
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• grated parmesan (for topping)
• 1 green onion (for topping)
• 1 hard boiled egg (for topping)

Instructions

1. Begin by mincing your garlic and the shallot. Chop the kimchi into finer pieces and set aside.
2. Heat a pan on medium heat and add the butter. Once melted add the garlic, shallot, and kimchi to the pan. Fry for a few minutes until fragrant.
3. Next add the gochujang and mix well with the aromatics. Cook another 1-2 minutes.
4. Pour in the heavy cream and stir until the sauce is a light pinky orange colour. Add the soy sauce and sesame oil and mix well. Bring to a gentle simmer.
5. Meanwhile pour hot water over the udon noodles to loosen them up. You can also boil them for 1-2 minutes if you don’t have a kettle. If you are wanting the hard boiled egg I also recommend making it at this point.
6. Once the noodles are cooked, strain them and add to the sauce. Stir well until the noodles are coated.
7. Plate the noodles by adding grated parm, green onion, and your hard boiled egg on top and enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out my others like:

• Crispy Rice Paper Dumplings
• Beef Bulgogi Rice Bowls
• Pork Katsu Curry

Print Recipe

Creamy Spicy Udon Noodles

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Quick and easy – Asian

By Kenna's Cooks – Serves: 2

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Creamy spicy udon noodles features thick chewy udon covered in a creamy sauce packed with umami and spice.

Ingredients

• 2 packs udon noodles
• 2 tbsp butter
• 3 garlic cloves
• 1 shallot
• 1/3 cup chopped kimchi
• 1 heaping tbsp gochujang (do half for less spice)
• 1 cup heavy cream
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• grated parmesan (for topping)
• 1 green onion (for topping)
• 1 hard boiled egg (for topping)

Instructions

1

Begin by mincing your garlic and the shallot. Chop the kimchi into finer pieces and set aside.

2

Heat a pan on medium heat and add the butter. Once melted add the garlic, shallot, and kimchi to the pan. Fry for a few minutes until fragrant.

3

Next add the gochujang and mix well with the aromatics. Cook another 1-2 minutes.

4

Pour in the heavy cream and stir until the sauce is a light pinky orange colour. Add the soy sauce and sesame oil and mix well. Bring to a gentle simmer.

5

Meanwhile pour hot water over the udon noodles to loosen them up. You can also boil them for 1-2 minutes if you don't have a kettle. If you are wanting the hard boiled egg I also recommend making it at this point.

6

Once the noodles are cooked, strain them and add to the sauce. Stir well until the noodles are coated.

7

Plate the noodles by adding grated parm, green onion, and your hard boiled egg on top and enjoy!

Notes

I serve mine with a hard boiled egg but you can add so many different toppings: fried mushrooms, chili oil, bacon, corn... it's up to you!