Garlic Chili Oil Noodles

Ingredients

• 400 g udon noodles (Boiled according to packet instructions)
• 1 tbsp unsalted butter
• 1 tbsp oil
• 0.5 yellow onion (Finely chopped)
• 4 cloves garlic (Finely minced)
• 2 tbsp chili oil (Adjust to taste; use less or more as desired)
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 0.5 tsp sugar
• 2 tbsp low sodium soy sauce
• 1 cup heavy whipping cream
• 1 tsp chicken bouillon powder (Or to taste)
• 0.333333 cup Parmesan cheese (Freshly grated)
• 1 tbsp fresh parsley (Finely chopped)
• salt (Add if needed, to taste)
• 0.333333 cup green onion (Chopped; for garnish)
• 1 tbsp sesame seeds (For garnish)

Steps

1. 1

   Boil the udon noodles according to the packet instructions, then have them ready to add to the sauce.

2. 2

   Heat a pan over medium-low heat. Add the oil and unsalted butter.

3. 3

   Once the butter has melted, add the chopped yellow onion. Sauté for 30 seconds, or until translucent.

4. 4

   Add the minced garlic and cook for 1 minute, until fragrant.

5. 5

   Add the chili oil, hoisin sauce, rice vinegar, sugar, and soy sauce. Mix to combine.

6. 6

   Add the heavy whipping cream and keep the heat at medium-low.

7. 7

   Add the chicken bouillon powder and mix to combine.

8. 8

   Add the grated Parmesan cheese and cook until the sauce thickens.

9. 9

   Add the chopped parsley and mix it into the sauce.

10. 10

    Taste the sauce and add salt if needed.

11. 11

    Add the cooked udon noodles and mix until they are well coated with the sauce.

12. 12

    Garnish with the chopped green onions and sesame seeds. Serve warm.

Notes

The source does not specify an exact sauce-thickening time or the noodle-boiling time; follow the udon package instructions and cook the sauce until visibly thickened.

Nutrition per serving

• main
• noodles
• East Asian-inspired
• stovetop
• creamy
• spicy
• quick meal