Wed, 27 September 2023
INGREDIENTS
Serves 4
3 packets udon (600-700g frozen or instant)
2 tbsp butter
2 chicken fillets sliced in to strips
3 strips bacon, finely chopped
1 shallot, finely minced
3 cloves garlic, finely minced
1 tsp black garlic chilli rayu
3 tbsp gojuchang ( korean chilli paste)
100ml double cream
2 tsp gochugaru (or any chili flakes)
1 tsp sugar
Kosher salt to taste
Handfull shredded mozzarella
Hand full grated parmesan
Sliced scallions to garnish
METHOD
Bring a pot of water to a rolling boil. Turn off the heat and add udon. Stir quickly to separate the noodles. Then drain, and rinse with cold water. Set aside.
To a large frying pan on medium heat add butter. Once melted, add bacon and sauté until lightly browned. Add the shallots and garlic, and sauté for 15-20 seconds or until softened and fragrant. Then add the gojuchang and sauté for a minute.
Pour in whipping cream, and season with gochugaru, sugar, and salt to taste.
Stir to mix in the gojuchang, and the chilli rayu and bring to a simmer.
Stir in mozzarella and parmesan. Then add in udon, and mix to coat well.
Garnish with scallions before serving. Enjoy!
