SPICY SEA-CHI UDON

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INGREDIENTS:

  • 4 Tbsp. unsalted butter, divided
  • 1 cup finely chopped Sea-Chi, plus 1/4 cup Sea-Chi juice
  • 1 Tbsp. gochujang
  • 1/4 cup water
  • 1/2 lb. fresh or frozen udon noodles
  • 1-2 egg yolks, room temperature (optional)
  • 2 scallions, white and pale-green parts only, thinly sliced on a diagonal
  • 1/2 Tbsp. toasted sesame seeds

STEPS:

  1. Heat 2 Tbsp. unsalted butter in a large skillet over medium-high. Add finely chopped Sea-Chi and gochujang and cook, stirring occasionally, until Sea-Chi is softened and lightly caramelized, about 4 minutes. Add water and Sea-Chi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
  2. Meanwhile, boil your udon noodles according to package instructions.
  3. Using tongs, transfer noodles to skillet and add remaining butter. Cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolk, scallions, and sesame seeds. Enjoy while it’s hot!