Looking for an easy bowl job? You have to try our creamy, silky udon noodles recipe.
We like to cook the noodles al dente so that you get the bouncy, silky chewiness.
If you have a chance to use frozen udon noodles, we highly recommend it! Frozen udon is thicker and will be chewier.
The recipe is simple, and while we use canned tuna in our recipe, you can use any other protein you wish, or omit it altogether and make the dish vegetarian.
EASY Creamy Udon Noodles
Ingredients
- Dry Udon Noodles (can use frozen udon noodles)
- 3/4 cup of Heavy Whipping Cream
- Frozen Mix Veggies
- 4 garlic cloves (minced)
- 1 small onion (diced)
- 2 tbs of butter
- 1 can of tuna (or protein of your choice)
- Green onions (sliced) for garnish
Instructions
- Cook the noodles until al dente. Stop cooking about 2 minutes before the recommended cooking time. Rinse with cold water in a colander to stop the cooking process. Set aside.
- Cook the onion and garlic with olive oil in a medium pan.
- Add the frozen veggies and butter. Stir for 3 minutes.
- Add the heavy whipping cream and stir until the sauce starts to thicken. You’ll see it bubble up.
- Add the cooked noodles and mix it up. Let it cook on the stove for one minute. If the sauce is too thick, feel free to add some water to make the sauce less chunky.
- Add salt and pepper to taste. Serve in bowls and garnish with green onions.
We do not add cheese to our recipe, but you can add your preferred shredded cheese for more flavor.
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