MALK ad: Made with Only the Best Stuff Possible 💙

Spicy, creamy, coconutty. You’re going to be addicted to these Gochujang noodles made with Coconut MALK. Enjoy!! 🌶️ Creamy Gochujang Udon Noodles Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes 3 (7–8 oz) packs fresh or frozen udon noodles 2 tbsp oil 4 cloves garlic, minced 1 tbsp grated ginger 3 green onions, sliced (whites + greens separated) 1 ¾ cups MALK Unsweetened Coconut Milk 3 tbsp gochujang 1 tbsp gochugaru 3 tbsp soy sauce 1 tsp sugar 1 tsp rice vinegar 1 tsp sesame oil ½ cup shredded low-moisture mozzarella 1 tbsp butter Garnish Extra green onions Sesame seeds — Bring a deep sauté pan of salted water to a boil. Cook the udon according to package instructions, then drain and set aside. If using fresh udon, just loosen them in hot water for about 1 minute. In the same pan, lower heat to medium and sauté the garlic, ginger, and the white parts of the green onions for about 30 seconds until fragrant. Whisk together the MALK, gochujang, gochugaru, soy sauce, vinegar, and sesame oil. Pour this into the pan and let it gently simmer for 3–4 minutes. It will thicken slightly. Add the butter and stir until glossy. Next, add the drained udon to the pan and toss well so the noodles are fully coated. Reduce heat to low and stir in the mozzarella until melted and creamy. The sauce should cling to the noodles - not watery, not overly thick. Taste and adjust with more soy for salt or a splash of MALK if it needs loosening. Serve immediately topped with green onions and sesame seeds. 📹: @thisisavocado_