Korean-Spiced Udon Noodles
Korean-Spiced Udon Noodles
Directions
- Combine water, gochujang, Roasted Garlic Flavor Concentrate, Shrimp Base, green onions, soy sauce, sugar, sesame oil, rice wine vinegar, honey and ginger in a food processor. Pulse until fully mixed. Set aside.
- In a medium saucepot, boil water and add noodles. Cook soba noodles until tender. Drain and set aside.
- In a medium bowl, combine soba noodles and reserved sauce. Toss to fully coat.
- For service, plate noodles, topping with sliced cucumbers and fried egg.
- Top noodles with Bonito flakes for added flavor.
Ingredients
- 1 1/4 cup water
- 5 tbsp. Gochujang paste
- 2 1/2 tbsp. Minor's® Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound
- 2 1/2 tbsp. Minor's® Shrimp Base
- 5 tbsp. Green onion shoots, long
- 2 1/2 tbsp. soy sauce
- 2 1/2 tbsp. sugar, granulated
- 2 1/2 tbsp. oil, sesame
- 2 1/2 tbsp. vinegar, red wine
- 2 1/2 tbsp. honey
- 2 1/2 tbsp. ginger, minced
- 5 cups water
- 40 oz. Japanese soba noodles, dry, cooked
- 2 1/2 cups cucumber, thin sliced
- 10 ea. egg(s)
- 2 g. salt, to taste
