Homemade Buldak
I love buldak noodles so much that I have to consciously limit the amount of packets I buy/eat. This is my homemade version when I want something slightly healthier (and cheaper!). This dish is spicy, so if you want it slightly milder then add less chilli and chilli powder!
Jump to recipeI love buldak noodles so much that I have to consciously limit the amount of packets I buy/eat. This is my homemade version when I want something slightly healthier (and cheaper!). This dish is spicy, so if you want it slightly milder then add less chilli and chilli powder!
What ingredients do you need for this dish (includes possible substitutions)?
Onion: any type of onion will work here!
Garlic: add as much as you want!
Chilli: I love using scotch bonnet because of the spice level and aromatic taste, but any chilli will work here.
Chilli powder: I’ve added chilli powder as well as fresh chilli because the powder gives an extra dimension of smoky flavour.
Tomato paste: essential to the sauce!
Light chicken stock: can be swapped with vegetable stock if required.
Grated mozzarella: grated cheddar would also work here!
Cream cheese: gives the sauce a creamy texture, could be swapped with a couple tbsp of cream instead!
Light soy sauce: add as much as you want!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn’t recommend freezing this dish!
If you’re looking for another noodle dish, be sure to try out these recipes:
Homemade Buldak
I love buldak noodles so much that I have to consciously limit the amount of packets I buy/eat. This is my homemade version when I want something slightly healthier (and cheaper!). This dish is spicy, so if you want it slightly milder then add less chilli and chilli powder!
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp chopped scotch bonnet chilli
- 4 tsp chilli powder
- 60g tomato paste
- 150ml light chicken stock (about 1/2 stock pot)
- 30g grated mozarella
- 30g cream cheese
- 3-5 tsp light soy sauce
- 200g dry noodles, cooked
Method
- In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion with a good pinch of salt and cook until softened.
- Cook the noodles according to packet instructions.
- Add the garlic, chopped chilli, chilli powder and tomato puree. Cook for a couple of minutes.
- Add the chicken stock, mozzarella, cream cheese and soy sauce. Cook until the mozzarella has melted.
- Add the cooked noodles and stir to combine in the sauce. And that’s it!
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