Creamy Kimchi Udon
Ingredients
- 2 packs of udon frozen or fresh
- 1 tbsp unsalted butter
- 3/4 cup kimchi chopped
- 2 tbsp kimchi juice
- 1/2 cup zucchini sliced
- 3 garlic cloves minced
- 2 tsp gochugaru substitute with red chili flakes
- 2 tbsp soy sauce
- 1/2 cup cashew cream substitute with heavy cream
- 2-3 tbsp udon water as needed
Homemade Cashew Cream
- 1/2 cup raw cashews
- 1/2 cup water
Toppings
- 2 eggs
- 1 scallion chopped
- sesame seeds
- crushed seaweed
Instructions
Homemade Cashew Cream
- If using heavy cream or pre-made dairy-free cream, skip this step. To prepare the cashew cream, place the raw cashews in a heat-proof bowl. Cover with hot boiling water until completely submerged. Set aside for 10 minutes. Strain then transfer the cashews with 1/2 cup of water into a high-speed blender. Blend until smooth.
Udon Noodles
- To prepare the udon noodles, transfer them to a heat proof bowl. Pour hot boiling water over the udon until completely submerged. Set the timer for 1 minute. Reserve 2-3 tablespoons of udon water then strain.
Creamy Kimchi Udon
- Heat butter in a pan over medium heat. Toss in the chopped kimchi. Cook for 2 to 3 minutes until softened, making sure to constantly stir.
- Add the minced garlic and sliced zucchini. Cook for about 2 minutes or until the zucchini are tender.
- Add gochugaru, kimchi juice, soy sauce and mix well. Pour in the cream and mix until well combined.
- Toss in the udon noodles and mix to coat well. If too thick, as udon water as needed.
- Transfer to a serving plate. Top with a fried egg, scallion, and sesame seeds.
