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A quick and easy go-to noodle dish — savory, spicy, and deeply comforting. Top with a poached egg for maximum enjoyment. Recipe crafted by Christine Lee (@yejiskitchenstories).

Cook time: 10 mins Prep time: 5 min Serving size: 2 servings
  • 1 tbsp salted butter

  • 4-6 cloves garlic, thinly sliced

  • 2 tbsp Fly By Jing Chili Crisp Vin

  • 1 tbsp oyster sauce

  • 1½ tbsp soy sauce

  • 2 green onions, chopped

  • 2 packets of udon noodles

  • 1 egg, poached (optional)

  • Furikake rice seasoning (optional)


Bring a pot of water to a boil. Then place the frozen udon noodles in for about 1-2 minutes. Drain the water and set the udon noodles aside. 

Using a large pan, melt butter on medium-high heat. Add thinly sliced garlic to the butter and saute until fragrant. 

Add the Chili Crisp Vinaigrette, oyster sauce, and soy sauce to the pan and mix to combine. Turn off the heat. 

Transfer the udon noodles to the pan and toss the noodles in the sauce until evenly coated.

Transfer the udon noodles to a serving dish. Garnish with sliced green onions, a poached egg (optional), and a sprinkle of furikake rice seasoning (optional).