Marry Me Buldak Noodles

Why you’ll love this recipe

• Ready in minutes – perfect when you want something delicious without much effort.
• So much flavour – garlic, tomato, sun-dried tomatoes, smoked paprika and herbs take Buldak noodles to the next level.
• Creamy but still spicy – the double cream mellows the heat while keeping all that delicious Buldak flavour.
• Minimal ingredients – you only need a handful of extra ingredients to transform a packet of noodles.
• The ultimate comfort food – spicy, creamy and slightly tangy with plenty of savoury flavour.

Key tips

• Save some noodle water. A splash of starchy cooking water helps loosen the sauce and gives you a glossy, creamy coating.
• Don't burn the garlic. Cook it over a medium heat and keep an eye on it, as burnt garlic can quickly become bitter.
• Cook the tomato purée properly. Frying it with the garlic and sun-dried tomatoes for a couple of minutes helps develop a deeper, richer flavour.
• Add the cream at the end. Keep the heat low once you add the cream so the sauce stays smooth.
• Adjust the consistency. If the noodles feel too thick or sticky, add another splash of noodle water until you get the consistency you like.
• Taste before adding salt. The Buldak sauce and seasoning packet are already quite salty, so you may not need any extra.

Ingredients

Buldak Carbonara noodles

Butter

Garlic

Tomato purée

Dried oregano, thyme or mixed herbs

Smoked paprika

Sun-dried tomatoes

Double cream

Black pepper

Salt, if needed

Step by step instructions

1. Cook the noodles

Cook the Buldak noodles in boiling water for 5 minutes, or according to the packet instructions. Before draining, reserve a splash of the cooking water.

2. Fry the garlic and tomatoes

Melt the butter in a frying pan over a medium heat. Add the finely chopped garlic, tomato purée and sun-dried tomatoes. Cook for 1–2 minutes, stirring regularly, until fragrant.

3. Add the herbs and spices

Stir through the dried oregano and smoked paprika and cook for another 30 seconds. This helps the spices release their flavour.

4. Add the noodles

Add the cooked noodles, Buldak sauce and seasoning packet to the pan, tossing everything together.

5. Make them creamy

Add the double cream and a splash of the reserved noodle water. Toss everything together over a low heat until the noodles are coated in a creamy, glossy sauce. Add another splash of noodle water if needed.

6. Serve

Taste and add black pepper and salt if needed. Serve immediately while the noodles are hot and creamy.

Substitutions

Buldak Carbonara noodles: I recommend using the Carbonara flavour for this recipe, as the creamy seasoning works particularly well with the tomato and cream sauce. You could experiment with another Buldak flavour, but the flavour will be different.

Double cream: You can use single cream instead, although the finished sauce will be slightly lighter and less rich.

Butter: Use olive oil instead if you prefer.

Sun-dried tomatoes: If you don't have sun-dried tomatoes, you can leave them out, although they add a lovely sweet, savoury flavour to the sauce.

Dried herbs: Use oregano, thyme or Italian-style mixed herbs depending on what you have in your cupboard.

How to store/use leftovers

These noodles are best eaten straight away, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

The noodles will thicken as they cool, so add a splash of water or cream when reheating. Reheat gently in a frying pan or microwave until piping hot throughout.

What to eat with Marry Me Buldak Noodles

These noodles are filling enough to eat on their own, but you could serve them with:

• Tenderstem broccoli
• Pak choi or other stir-fried greens
• Edamame
• Cucumber salad
• Crispy fried eggs
• Grilled or crispy tofu
• Sliced sausage 

FAQ

Can I make these Marry Me Buldak Noodles less spicy?

Yes. The easiest way is to use less of the Buldak sauce. The Carbonara noodles will still have plenty of flavour without using the whole packet of sauce. Adding a little extra cream can also help mellow the heat.

Can I use a different flavour of Buldak noodles?

Yes, although I recommend Carbonara for this recipe because its creamy seasoning works particularly well with the sauce. Other flavours will give you a different result.

Can I make these noodles without cream?

You can, although they won't be quite as creamy. You could add a little extra noodle water instead, or use milk for a lighter sauce.

Can I add protein?

Absolutely. Crispy tofu, chicken, sausage, prawns or a fried egg would all work well if you want to make the noodles more substantial.

Why do I need to save the noodle water?

The starchy cooking water helps loosen the sauce and allows it to coat the noodles without becoming too thick. It also helps create that glossy, creamy texture.