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 finallya heap of spring onion. Enjoy!
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