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Stir Fry Udon Noodles

BY: Emerald Chan

Stir Fry Udon Noodles

Equipment Needed

Essential Pan

Sauce Pan

Oak Cutting Board

chef's knife



Cooking Time



Serving Count




  • Omsom Korean Spicy Bulgogi Starter
  • 1 lb. fresh or frozen udon noodles
  • 4 tbsp unsalted butter divided
  • ¾ cup low-sodium chicken broth
  • Kosher salt
  • 2 large egg yolks
  • 2 scallions, white and pale-green parts only
  • ½ tbsp white sesame seeds

Serve with:

Scallions, sesame seeds, and egg yolks (optional).


We teamed up with the crew at Equal Parts, a kickass brand that makes non-stick, non-toxic cookware on damn delicious recipe riffs, featuring our new East Asian line of starters. We love this quick stir fry made with our Korean Spicy Bulgogi Starter - it's equal parts rich, smoky, spicy, and damn delicious.

Recipe by Emerald Chan

  1. Heat 2 tbsp butter in the Essentials Pan over medium-high. Add the Omsom starter and whisk constantly until blended with butter. 
  2. Add broth and bring to a simmer, whisking occasionally. Cook until liquid is slightly reduced, about 3 minutes.
  3. Meanwhile, cook noodles according to package directions.
  4. Using tongs, transfer noodles to pan and add remaining 2 tbsp butter, tossing until sauce coats noodles, about 3 minutes, then season with salt to taste.  
  5. Divide among bowls and top with egg yolks, scallions, and sesame seeds, and enjoy!

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