Quick and spicy chili butter udon, perfect for a fast lunch or dinner. This recipe highlights the chewy texture of frozen udon noodles combined with a flavorful sauce.
1. Bring a medium pot of salted water to a boil for the udon.
2. Meanwhile, in a separate large pan over medium heat, melt the butter then add the garlic. Cook the garlic in butter for about 30 seconds until it just starts to sizzle, then add the chili oil crisp, the soy sauce, sugar, and sesame seeds. Cook for 1 more minute to combine all the flavors, then turn off the heat until the noodles are ready.
3. Boil the noodles until al dente according to package directions (mine only needed to be boiled for 30 seconds), then transfer them with a mesh skimmer into the pan with the sauce (or drain them and transfer).
4. Turn the heat to medium and toss the noodles in the sauce for ~1 more minute until evenly coated. Stir in the rice vinegar at the end.
5. Serve the noodles with scallions and some extra sesame seeds sprinkled on top and enjoy!
