Jamie Oliver-Approved Udon Noodle Recipe Offers 25-Minute Dinner Solution
A quick and flavorful meal is now within reach, even after the most demanding workday. Cookbook author Justin Tsang’s spicy udon noodles with garlic butter and smashed cucumber recipe-praised by celebrity chef jamie Oliver-promises a satisfying dinner in just 25 minutes.
The recipe addresses a common dilemma: the lack of energy to cook after a long day. As one source noted, when “the day has been long and your head is full, you need a meal in the evening that comes together quickly and still gives you the feeling of something special.” Tsang’s recipe, featured in his cookbook Long Day? Cook This and recommended within Oliver’s Facebook cookbook club, delivers on both fronts.
Udon, thick and soft noodles originating from Japanese cuisine, are particularly adept at absorbing sauces, ensuring a robust and flavorful experience. The sauce itself is a compelling fusion of Korean and Asian flavors. A combination of gochujang paste, garlic, parmesan, butter, and soy sauce creates a sauce that is both spicy and creamy. Complementing this richness is the smashed cucumber salad, a Chinese preparation that provides a crisp, refreshing counterpoint to the dish’s heat.
Making Spicy Udon Noodles: A Step-by-Step Guide
Here’s how to recreate this quick and satisfying meal for two:
Ingredients:
- For the Noodles:
- 500g udon noodles (fresh or frozen)
- 1 tbsp salted butter
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 2 tbsp gochujang paste
- 200ml cream
- 3 tbsp light soy sauce
- 40g Parmesan, grated
- 2 spring onions, cut into rings
- For the Cucumber Salad:
- 1 cucumber
- 1 garlic clove, finely chopped
- 1 tsp chili flakes (e.g., Korean gochugaru powder)
- 1 tbsp sesame seeds
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
Instructions:
- boil water and cook eggs for six minutes. Instantly rinse in ice-cold water and set aside.
- Prepare the cucumber salad by roughly chopping the cucumber, flattening it with a rolling pin or knife, and slicing it into 1cm pieces. Combine with garlic, chili flakes, sesame seeds, vinegar, sugar, soy sauce, and sesame oil; allow to steep briefly.
- Cook the udon noodles according to package directions (typically around three minutes). Drain and set aside.
- Heat butter in a large skillet over medium-high heat. Sauté garlic and shallot until fragrant. Add gochujang paste and stir for about a minute to develop color and aroma.
- Pour in cream and soy sauce, stir in Parmesan, and gently warm for two minutes.
- Remove from heat and fold in the cooked udon noodles until fully coated.
- Divide noodles between two bowls. Halve the eggs and place them on top. Garnish with cucumber salad and spring onions, and serve immediately.
The recipe’s streamlined approach makes it ideal for busy weeknights. After-work meals don’t have to be boring or complicated; the creamy sauce, crispy cucumber salad, spicy gochujang, and perfectly cooked egg combine to create a tasty and quick dish for those who prioritize flavor despite limited time.
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