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Korean-Spiced Udon Noodles

  • 40 min
  • Easy
  • 10
  • Water, 1-1/4 cup -- 10 fl.oz
  • Gochujang, hot pepper paste, 5 tbsp. -- 4.5 oz
  • Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound, 2-1/2 tbsp. -- 1.5 oz
  • Minor's® Shrimp Base 6x1 lb., 2-1/2 tbsp. -- 1.5 oz
  • Long green onion, 5 tbsp. -- 1.25 oz
  • Soy sauce, 2-1/2 tbsp. -- 1.25 fl.oz
  • Granulated sugar, 2-1/2 tbsp. -- 1.25 oz
  • Oil, sesame, salad or cooking, 2-1/2 tbsp. -- 1.25 fl.oz
  • Red wine vinegar, 2-1/2 tbsp. -- 1.25 fl.oz
  • Honey, liquid, 2-1/2 tbsp. -- 1 fl.oz
  • Ginger, minced, minced, 2-1/2 tbsp. -- 1 oz
  • Water, 5 cups -- 40 fl.oz
  • Noodles, japanese, soba, dry, cooked, 20 cups -- 40 oz
  • Cucumber, thin sliced, 2-1/2 cups -- 16 oz
  • Egg, whole, cooked, fried, 10 each -- 17 oz
  • Table salt, to taste -- 2 g
Preparation
1
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.
2
In a medium saucepot, boil water and add noodles. Cook soba noodles until tender. Drain and set aside.
3
In a medium bowl, combine soba noodles and reserved sauce. Toss to fully coat.
4
For service, plate noodles, topping with sliced cucumbers and fried egg.
5
Top noodles with Bonito flakes for added flavor.
Components