Sweet, savory, spicy. When you combine them you get something delicious. These Sriracha udon noodles pack a lot of flavor and are so easy to make for a quick dinner. The amount of ingredients can be tweaked to your liking if you’d prefer it to be ultra spicy or more on the sweet side. They should be served right after making them for best flavor. Did I mention we didn’t have any leftovers?
*8 oz of Udon noodles, cooked following the directions on the box (not cooled and rinsed)
4 tbs of butter
3 gloves of garlic finely chopped
1 thumb sized chunk of ginger finely chopped
1/4 brown sugar
1/4 cup of soy sauce
2-4 tbs of Sriracha hot sauce (rooster sauce)
1 tsp sesame oil (optional)
1 egg, beaten and set aside in a bowl
Green onion & cilantro
*I pulled the noodles directly from the pot, let a bit of water drain off, and put them in still a bit wet into the sauce. The extra liquid helps the sauce thin out and coat the noodles better.
Yields 3 servings (or 4 if you are a light eater. We aren’t!)
1. In a large sauté pan melt the butter. Add garlic and ginger and sauté it until it is slightly golden.
2. Whisk together the brown sugar, soy sauce, oil, and hot sauce in a small bowl. Pour into the garlic-ginger mixture and stir until well mixed. Let simmer gently for about five minutes. Taste the sauce to check and see if you want to increase sweetness, spiciness, etc.
3. Turn the heat onto low. Drizzle the egg around the pan and stir it very lightly until it is cooked. You should have a few big chunks here and there. This will lighten the sauce in color and also give it that tasty unctuous flavor.