Creamy Kimchi Udon with Cheddar and Cherry Tomatoes by Tanerxaydin

Ingredients

• 400 g udon noodles
• 125 g kimchi
• 50 g cheddar, grated
• 1/4 cup (60 ml) reserved noodle water
• 1 egg yolk
• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 250 g cherry tomatoes, halved
• 1 tbsp tomato paste
• 1 tsp paprika powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp chili flakes (optional)
• 2 tbsp fresh basil or herbs of choice, chopped, for garnish
• 2 tbsp finely grated pecorino, for garnish

Instructions

1. Cook the udon noodles according to package instructions. Reserve 1/4 cup (60 ml) of the cooking water before draining
2. In a small bowl, whisk together the egg yolk, grated cheddar, and 1-2 tablespoons of the reserved noodle water until smooth. Set aside.
3. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced garlic and cook for 5 minutes until lightly golden.
4. Add the cherry tomatoes and tomato paste. Cook for another 2-3 minutes, stirring, until the tomatoes soften.
5. Stir in the kimchi and sauté for 2-3 minutes, allowing the flavors to develop.
6. Season with salt, pepper, paprika powder, and a pinch of chili flakes if desired.
7. Add the drained udon noodles to the pan along with a splash of the reserved noodle water. Toss well to combine
8. Remove the pan from the heat and stir in the cheddar-egg yolk mixture, mixing quickly so the sauce becomes creamy and coats the noodles without scrambling the egg.
9. Plate the noodles, then top with freshly grated Pecorino and chopped basil or herbs.