Remember those delicious homemade udon noodles I showed you how to make last week? Well, now it’s time to put them to good use with a little Mexican Asian Fusion.
I get bored with the same old flavors all the time, and while Mexican and Asian cuisines have a lot of similarities, when combined together, they turn into something spectacular. This dish is comfort food heaven! A creamy, spicy sauce coats the homemade noodles and makes them completely slurp-worthy.
It’s a snap to put together too, making it a great weeknight option. By the time your noodles are finished cooking, the sauce is ready to go. All you need to do is toss everything together and eat.
It’s a great cold weather dish too, like wrapping yourself in a warm blanket. I know what your thinking… Today is the first day of Spring! I’m going to be firing up my grill soon enough! That may be true for you, but winter has a way of holding on, especially in North Central Pennsylvania. We’ve had snow well into May before, so I always keep a couple of cold weather dishes around. Besides, who cares if it’s the weather is hot outside, we’re talking noodles, porky goodness, and creamy coconut milk. How could you ever turn a dish like that down?
The kids loved it too, then again anything with noodles my kids tend to demolish like there’s no tomorrow. We certainly didn’t have any leftovers which are always a win in my book.
Make sure you use a large enough saute pan when cooking the chorizo because you’ll add the udon noodles to it at the very end. When cooking the chorizo, after breaking it up, leave it undisturbed so that you get little-caramelized bits. They add tons of flavor and texture to the finished the dish.
Now, who’s ready to eat?
Love this recipe? Have a question? Let me know in the comment section below. Want more great recipes like Creamy Chorizo Udon Noodles in your inbox each week? Click here for free updates!
Creamy, spicy, slurp worth noodles that are a snap to make.
- 4 portions Udon noodles (store bought is fine)
- 1 lb Mexican Chorizo
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 13oz-14oz can unsweetened coconut milk
- 2 tbs chopped cilantro
- salt and pepper
- Bring a large pot of salted water to a boil and cook the udon according to directions
- In a large saute pan over medium high heat, cook the chorizo, leaving it be so that parts of it caramelize.
- Turn the heat down to medium and add in the onion and garlic.
- Continue cooking until the chorizo is fully cooked and the onion is softened.
- Add in the coconut milk and season with salt and pepper.
- Bring the sauce to a boil, then reduce to just barely a simmer to keep warm until the udon is finished cooking.
- Drain the udon noodles and add into the pan with the sauce.
- Toss to coat and sprinkle with cilantro.
- Divide among four bowl and devour.