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  1. 2 bundles Korean udon (I used Wang’s brand)
    1/4 cup sesame paste
    2 tbsp soy sauce
    1 inch piece ginger
    6 cloves garlic
    1 tbsp rice wine vinegar
    1 tsp sesame oil
    1 tbsp sugar
    1 tbsp sriracha
    2 tbsp noodle water
    Salt to taste
    Pepper to taste
    Scallions (optional)
    Sesame seeds (optional)
    Chili flakes (optional)

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