Easy and quick creamy udon noodles recipe that’s bowl-licking good! Incredibly chewy udon noodles with smooth, creamy, and spicy sauce that’s packed with flavours from the dashi broth and shiitake mushrooms. A really delicious meal on your dinner table in less than 30 minutes!
Creamy udon has not made its way to the trendy Asian food list in North America yet, but honestly, it definitely should. It’s got the perfect blend of Western (from the creamy sauce texture) and Eastern (from the Asian flavours and udon noodles) cuisines. It’s the PERFECT Asian fusion dish and it’s super easy to make at home.
This creamy spicy udon is so so flavourful with the most luxurious, smooth, creamy spicy sauce. The flavours of the sauce mostly come from 3 important ingredients: Korean red pepper paste (gochujang), dashi broth, and shiitake mushrooms.
You can find Korean red pepper paste (gochujang) in local Korean or Asian grocery stores. With the popularity of Korean food these days, this red pepper paste is becoming easier to find!
Dashi broth is used in Japanese cooking and it gives the dishes that unique, authentic, and ocean-y flavour. You can make your own dashi broth with bonito flakes, kelp, shiitake mushrooms, and dried anchovies. But if you’re opting for an easier way to make this broth, you can also use dashi powder. Of course, dashi powder contains some preservatives and may not be as healthy as making your own dashi broth, but it’s definitely an option if you’re only using it once in a while! This powder can be found in Korean and Japanese grocery stores or online.
If you love Asian fusion, udon noodles, or just good food in general, you gotta try this recipe! The chewiness of the udon noodles, the fragrance of the shiitake mushrooms, the umami flavours from the dashi broth, and the creaminess of the sauce just blend together so well to make one yummy dish!
Easy & Quick Spicy Creamy Udon Noodles
- 200 grams udon noodles
- 1 1/2 cup shiitake mushrooms sliced
- 4 cloves garlic minced
- 1 small onion sliced
- 1 tbsp red pepper paste gochujang
- 1 tbsp low-sodium soy sauce
- 1/2 tbsp sesame oil
- 1 1/2 cup dashi broth
- 1/2 cup cooking cream 35%
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/2 tsp white pepper
- green onions for topping
Cook the udon noodles according to packaging’s instructions. Transfer to a bowl and set aside.
In a small bowl, combine the red pepper paste, low-sodium soy sauce, and sesame oil. Set aside.
In a pan, heat about 2 tbsp of unsalted butter over medium high heat. Once the butter has melted and starts to slightly bubble, add the garlic and onions and stir fry until fragrant and tender, about 1 minute. Add all-purpose flour and stir for another minute, or until there is no more visible uncooked flour. Pour the dashi broth and stir using a whisk until well combined. Add in the shiitake mushrooms and let cook in the sauce for about 2 minutes. Pour the cooking cream, stir, and let sauce come to a simmer and thicken. Season with white pepper and mix well. Stir in the cooked udon noodles and mix until all the noodles are equally covered with the sauce.
Serve in a bowl with chopped green onions.