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In a pan, add oil and unsalted butter over medium-low heat. Once the butter is melted, add the finely chopped yellow onion and sauté for 30 seconds or until translucent.

Add the finely minced garlic to the pan and cook for 1 minute until fragrant.

Stir in the chili oil, hoisin sauce, rice vinegar, sugar, and low sodium soy sauce. Mix well to combine all the ingredients.

Pour in the heavy whipping cream and turn the heat to medium-low. Add the chicken bouillon powder and mix to combine.

Add the freshly grated Parmesan cheese and cook, stirring occasionally, until the sauce thickens to your desired consistency.

Stir in the finely chopped fresh parsley. Taste the sauce and add salt if needed, adjusting to your preference.

Add the pre-boiled udon noodles to the pan with the sauce. Mix until the noodles are thoroughly coated.

Garnish the noodles with chopped green onions and sesame seeds. Serve warm.


In a pan, add oil and unsalted butter over medium-low heat. Once the butter is melted, add the finely chopped yellow onion and sauté for 30 seconds or until translucent.

Add the finely minced garlic to the pan and cook for 1 minute until fragrant.

Stir in the chili oil, hoisin sauce, rice vinegar, sugar, and low sodium soy sauce. Mix well to combine all the ingredients.

Pour in the heavy whipping cream and turn the heat to medium-low. Add the chicken bouillon powder and mix to combine.

Add the freshly grated Parmesan cheese and cook, stirring occasionally, until the sauce thickens to your desired consistency.

Stir in the finely chopped fresh parsley. Taste the sauce and add salt if needed, adjusting to your preference.

Add the pre-boiled udon noodles to the pan with the sauce. Mix until the noodles are thoroughly coated.

Garnish the noodles with chopped green onions and sesame seeds. Serve warm.
