Spicy Creamy Udon Noodles is a quick and easy Western-style pasta dish. It’s rich and creamy with a hint of spice. The udon noodles are chewy and coated in the sauce, and the savory flavor of the bacon and mushrooms is fully infused. One bite is incredibly satisfying, and it’s ready in just over ten minutes.
🌴 Ingredients:
· 2 packs udon noodles (about 400g)
· 3-4 slices bacon (cut into small pieces)
· 5-6 button mushrooms (sliced)
· 1/2 onion (shredded)
🌴 Seasonings:
· 1 tbsp Korean gochujang
· 100ml heavy cream (or 50ml milk + 10g butter)
· 100ml milk
· 3-4 cloves minced garlic
· 1 tbsp light soy sauce
· 1/2 tbsp oyster sauce
· 1/2 tsp sugar
· A pinch of black pepper
· Salt, to taste
· 1 tbsp cooking oil
🌴 Aromatics:
· A little chopped scallion
· A little grated cheese (optional)
🌴 Instructions:
- Boil the Udon Noodles
Add the udon noodles to boiling water and cook for 1-2 minutes, just until they separate. Drain and rinse with cold water to keep them chewy. ⚠️ Note: Don’t overcook them—udon noodles are already cooked, and overcooking makes them mushy. - Pan-fry the Bacon
Heat a pan, add 1 tbsp of oil, and add the bacon. Pan-fry over medium heat until slightly crispy and the fat is rendered. Remove and set aside. ⚠️ Note: Rendering the bacon fat adds more flavor to the dish. - Stir-fry the Vegetables
Leave a little oil in the pan, add the minced garlic and shredded onion, and stir-fry until fragrant. Add the sliced mushrooms and stir-fry until softened and releasing moisture. Return the bacon to the pan and stir-fry to combine. - Make the Sauce
Add 1 tbsp of gochujang, 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp sugar, and a pinch of black pepper. Stir-fry to combine. Pour in 100ml milk and 100ml heavy cream, and bring to a boil over high heat. ⚠️ Note: The heavy cream is the soul of this dish. If you don’t have it, substitute with milk and butter. - Cook the Udon Noodles
Add the cooked udon noodles and stir-fry quickly over high heat, coating each noodle with the sauce. Cook for 1-2 minutes until the sauce thickens, then turn off the heat. Taste and add salt as needed. - Plate and Serve
Plate the noodles and sprinkle with chopped scallion and grated cheese. Serve hot. It’s creamy, mildly spicy, and chewy.
💡 Tips:
Udon noodles are already cooked, so just boil them until they separate—don’t overcook them. Heavy cream is the soul of this dish; if you don’t have it, use milk and butter instead. The gochujang and light soy sauce are already salty, so go easy on the salt. Grated cheese adds extra flavor, but it’s optional.
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