Garlic Udon Noodles

I'm a sucker for chewy noodles, and udon holds a special place on my shortlist of Japanese comfort foods. Traditionally served hot in dashi broth or chilled with dipping sauce, these days, udon is being treated more like pasta.

This bowl of garlic udon noodles is unapologetically garlicky, taking inspiration from Italian aglio e olio with its garlic-infused olive oil. It also nods to Japan's kama-tama udon, where raw egg and soy sauce create a quick creamy sauce for the springy noodles. Together, the garlic oil delivers a punch of flavor, the dashi soy sauce adds savory depth, crispy garlic chips lend a pungent crunch, and the silky egg yolk ties it all together.

I topped this bowl with my sous vide chicken chashu, since I always have some in the fridge, but other proteins, such as steak or pork chops, will work. Or, skip the meat entirely and fry up some tofu in the garlic oil. 

You can find udon in various forms: fresh, dried, or pre-cooked and frozen. I prefer fresh or frozen noodles, but you could also make homemade udon noodles with a bit of elbow grease. If your udon isn't pre-cooked, I recommend boiling it about a minute less than the package directions suggest, then rinsing it under cold water to remove surface starch. This extra step firms up the texture, ensuring noodles that are slick on the outside yet deliciously chewy on the inside. To reheat, pour a pot of boiling water over them.

This garlic udon offers weeknight ease with restaurant-level payoff. Just make sure to save it for days when you don't need to leave the house 😉.