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Spicy Garlic Butter Udon

Maggie Wu
2 servings
Chewy udon noodles and shiitake mushrooms tossed in a spicy garlic butter sauce until saucy and glossy, then finished with a runny onsen egg on top.
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Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients
 

  • 2 packs fresh or frozen udon noodles
  • 4 oz shiitake mushrooms, sliced
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, finely minced
  • 2 scallions, whites and greens separated
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1-2 tbsp chili oil

For Garnish

  • 2 onsen eggs
  • Toasted sesame seeds, for garnish
  • Scallion greens, for garnish
  • Chili oil, optional

Instructions
 

  1. Cook the udon noodles according to the package directions until just loosened. Drain well and set aside.
  2. Heat a large skillet over medium-high heat and add the oil. Add the sliced shiitake mushrooms and cook until softened and lightly browned.
  3. Add the butter, garlic, and scallion whites. Cook for about 30 seconds, stirring frequently, until the garlic is fragrant.
  4. Add the udon noodles, followed by the soy sauce, dark soy sauce, and chili oil. Toss everything together until the noodles are evenly coated and the sauce becomes glossy.
  5. Transfer the udon to a bowl and top with an onsen egg. Finish with toasted sesame seeds, scallion greens, and an extra spoonful of chili oil if you like.
  6. Right before eating, break open the onsen egg and mix the runny yolk into the hot noodles until everything gets extra creamy and saucy.
Calories: 272kcal, Carbohydrates: 9g, Protein: 4g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 1195mg, Potassium: 277mg, Fiber: 2g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg
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