Carole Food.
Creamy Buldak Noodles
This is less of a recipe, more a serving suggestion for buldak noodles! I used the extra hot chicken buldak noodles here (the ones in the black packet). And just to flag, these are very hot… the cream and mozzarella manage to mute the heat slightly, but if you want to lean on the side of caution, only add a bit of the sauce packet (then add more if you can handle it)!
Jump to recipeThis is less of a recipe, more a serving suggestion for buldak noodles! I used the extra hot chicken buldak noodles here (the ones in the black packet). And just to flag, these are very hot… the cream and mozzarella manage to mute the heat slightly, but if you want to lean on the side of caution, only add a bit of the sauce packet (then add more if you can handle it)!
Why you’ll love this dish
- Quick - this dish comes together in less than 10 minutes! If you wanted to omit the garlic, it would be even quicker…
- Easy - you can’t really get much easier than cooking some noodles in a pan!
What ingredients do you need for this dish (includes possible substitutions)?
Garlic: this is optional but I like to add a bit of garlic into the dish!
Buldak noodles: these are essential to the recipe...!
Grated mozzarella: I like to add mozzarella but if you wanted you can add a different cheese (e.g. cheddar).
Double cream: a bit of cream gives the sauce a rich flavour and thickness.
Spring onion: brings much needed freshness to the finished dish!
And you can add whatever toppings you like, e.g. boiled egg, chilli flakes, sesame seeds, some tofu/meat.
Instructions
Fry garlic
In a medium sized frying pan over a medium heat, add 1 tbsp of oil then the garlic. Fry until golden, stir often.
Add noodles and water
Remove the noodles from the packet and place in the frying pan. Add the boiling water and turn the heat to high. Simmer until the noodles are cooked and water has mostly evaporated.
Stir in the rest of the ingredients
Stir in the sauce packet, grated mozzarella and double cream. Stir in the spring onion. Add your toppings and that’s it!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another noodle dish, be sure to try out these recipes:
Creamy Buldak Noodles
This is less of a recipe, more a serving suggestion for buldak noodles! I used the extra hot chicken buldak noodles here (the ones in the black packet). And just to flag, these are very hot… the cream and mozzarella manage to mute the heat slightly, but if you want to lean on the side of caution, only add a bit of the sauce packet (then add more if you can handle it)!
Ingredients
- 2 garlic cloves, finely chopped
- 1 pack extra hot chicken buldak noodles (the ones in the black packaging)
- 375ml boiling water
- 5 tbsp grated mozarella
- 2 tbsp double cream
- 1 spring onion, finely sliced
- Oil
- Toppings: boiled egg, chilli flakes, sesame seeds
Method
- In a medium sized frying pan over a medium heat, add 1 tbsp of oil then the garlic. Fry until golden, stir often.
- Remove the noodles from the packet and place in the frying pan. Add the boiling water and turn the heat to high. Simmer until the noodles are cooked and water has mostly evaporated.
- Stir in the sauce packet, grated mozzarella and double cream. TIP: these noodles are spicy so only add a bit of the sauce packet if you don't want it too hot!
- Stir in the spring onion.
- Add your toppings and that’s it!
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Contact
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