Thick, chewy udon noodles tossed in a creamy, spicy gochujang and melted Emmental sauce, topped with sautéed mushrooms, and served with crispy breaded chicken cutlets.
2 Portions · 1,050 g
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2
Fill a large pot with water and bring to a boil over high heat.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.
Add 2 breaded chicken cutlets.
Cook for 4 minutes on each side until the breading is golden brown and crispy.
Transfer the cutlets to a cutting board and set aside.
Clean 150 g of button mushrooms with a damp cloth.
Slice the mushrooms into even strips.
Peel 2 cloves of garlic.
Finely mince the garlic.
Add 400 g of udon noodles to the boiling water.
Cook for 3 minutes, stirring gently to separate the strands.
Drain the noodles in a colander.
Melt 15 g of butter in a large skillet over medium heat.
Add the sliced mushrooms and sauté for 4 minutes.
Add the minced garlic and cook for 1 minute.
Stir in 2 tablespoons of gochujang and 1 tablespoon of soy sauce.
Pour in 150 ml of heavy cream and stir until smooth.
Add 80 g of grated Emmental and stir until the cheese is completely melted.
Add the drained noodles to the pan and toss to coat well in the sauce.
Slice each breaded chicken cutlet into even strips.
Divide the saucy noodles between two shallow bowls.
Arrange the sliced breaded chicken on the side of each bowl.
Garnish the noodles with 1 teaspoon of sesame seeds.
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