One Pot Creamy Mala Udon
One Pot Creamy Mala Udon
Ingredients
- 1 pack udon noodles
- 1 tablespoon vegetable oil
- 1/2 tablespoon minced garlic
- 1 tablespoon mala chili oil, add more if you prefer a bolder flavor
- 1 cup milk
- 1/2 cup water
- 8 fish wontons, or your choice of protein
- 4 ounces hotpot frozen meat, thinly sliced, or your choice of protein
- 1 egg
- 2 tablespoons spring onions, chopped, for garnish
Instructions
- 1
Place a large pan or pot on an induction hob or stovetop over medium heat. Add the vegetable oil to the pan and allow it to heat for about 1 minute.
⏱️ 2 min
- 2
Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the mala chili oil. If you prefer a bolder flavor, you can add an additional 1/2 to 1 tablespoon of mala chili oil at this stage.
⏱️ 1 min
- 4
Pour in the milk and water. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 5
Carefully place the udon noodles into the simmering liquid. Add the fish wontons and hotpot frozen meat slices to the pan.
⏱️ 2 min
- 6
Gently stir all the ingredients to ensure they are submerged in the liquid and cooking evenly. Continue to cook for 3-4 minutes, or until the udon noodles begin to separate.
⏱️ 4 min
- 7
Crack the egg directly into the pan with the other ingredients. You can gently break the yolk and stir it into the sauce for a richer, creamier texture, or leave it mostly intact for a poached egg effect.
⏱️ 1 min
- 8
Continue to stir and cook for another 2-3 minutes, or until the liquid has thickened to a creamy consistency, the noodles are tender, and all proteins are cooked through. The egg should be cooked to your desired doneness.
⏱️ 3 min
- 9
Once cooked, transfer the creamy mala udon to individual serving bowls. Garnish generously with chopped spring onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Creamy Mala Udon
- 1 pack udon noodles
- 1 tablespoon vegetable oil
- 1/2 tablespoon minced garlic
- 1 tablespoon mala chili oil, add more if you prefer a bolder flavor
- 1 cup milk
- 1/2 cup water
- 8 fish wontons, or your choice of protein
- 4 ounces hotpot frozen meat, thinly sliced, or your choice of protein
- 1 egg
- 2 tablespoons spring onions, chopped, for garnish
Instructions
- 1
Place a large pan or pot on an induction hob or stovetop over medium heat. Add the vegetable oil to the pan and allow it to heat for about 1 minute.
⏱️ 2 min - 2
Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the mala chili oil. If you prefer a bolder flavor, you can add an additional 1/2 to 1 tablespoon of mala chili oil at this stage.
⏱️ 1 min - 4
Pour in the milk and water. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Carefully place the udon noodles into the simmering liquid. Add the fish wontons and hotpot frozen meat slices to the pan.
⏱️ 2 min - 6
Gently stir all the ingredients to ensure they are submerged in the liquid and cooking evenly. Continue to cook for 3-4 minutes, or until the udon noodles begin to separate.
⏱️ 4 min - 7
Crack the egg directly into the pan with the other ingredients. You can gently break the yolk and stir it into the sauce for a richer, creamier texture, or leave it mostly intact for a poached egg effect.
⏱️ 1 min - 8
Continue to stir and cook for another 2-3 minutes, or until the liquid has thickened to a creamy consistency, the noodles are tender, and all proteins are cooked through. The egg should be cooked to your desired doneness.
⏱️ 3 min - 9
Once cooked, transfer the creamy mala udon to individual serving bowls. Garnish generously with chopped spring onions before serving immediately.
⏱️ 1 min