The rainy season calls for hot noodles, with huddled masses lining up outside Manila’s most popular ramen spots for a taste of that warm broth. While ramen hits the spot and warms us up from the inside, there’s something about dry noodles that we feel is highly underrated.

When you add a lot of spice to it, dry noodles can serve the same purpose as ramen on a cold, rainy night.

We love broth, but don’t love waiting for hours to make it ourselves when we’re hungry now.

The ingredients are easy enough to find, and the steps simple enough to do. We used Chinese sausages for this recipe since they can keep for ages and we basically already had some in our pantry, but you can substitute them with chorizo if you want something less sweet, more savory. Toss in an egg yolk at the end to make your noodles extra rich, and you’ll feel like you dined out after all.

Dry Spicy Udon Noodles

  • Serves: 2-4 people
  • Active time: 40 mins
  • Total time: 45 mins
  • Difficulty: Easy

INGREDIENTS

Spicy Udon Noodles

  • 2 tbsp. sesame oil
  • ¼ cup crunchy chili oil
  • 2 tbsp. soy sauce
  • 2 tbsp. Chinese cooking wine
  • 1 tbsp. oil
  • ½ cup Chinese sausage, chopped
  • 1 cup shitake mushrooms, chopped
  • 2 packages udon noodles
  • ½ cup water

Garnish

  • ½ cup green onions, chopped
  • 1 tbsp. white sesame seeds
  • 1 egg yolk per serving (optional)

INSTRUCTIONS

  1. In a bowl, combine sesame oil, crunchy chili oil, soy sauce and Chinese cooking wine. Set aside.
  2. In a wok over medium-high heat, add the oil.
  3. Add the chopped Chinese sausage and cook until crisp on the outside, about 3-5 minutes.
  4. Add the udon noodles and water. Stir, letting noodles cook until tender and the water is absorbed.
  5. Add the sauce mixture and stir to coat. Cook until all noodles are coated and the sauce is glossy, about 3 minutes.
  6. Turn off the heat and toss in half of the chopped green onions.
  7. Serve udon in bowls, garnishing with the remaining green onions, white sesame seeds, and egg yolk if desired.


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