SPICY SEA-CHI UDON

Watch Recipe Reel on Instagram!
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:
- 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.
- Meanwhile, boil your udon noodles according to package instructions.
- 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!