Preparation

Sometimes the best solo meals are the ones you can make half-asleep, with minimal chopping and maximum flavor payoff. These noodles fit that bill perfectly, but they taste like you put in way more effort than you actually did.

Preparation

1. First, make the crispy shallots: heat the vegetable oil in a small pan over medium heat. Add the sliced shallot and fry, stirring occasionally, for 5-7 minutes until golden brown and crispy. Transfer to a paper towel with a slotted spoon and set aside.
2. Cook the noodles according to package directions. Reserve 1/4 cup of the cooking water before draining.
3. In the same pot you cooked the noodles (no need to wash it), melt the butter over low heat. Add the gochugaru and let it sizzle for 30 seconds.
4. Add the soy sauce, rice vinegar, and sugar, stirring to combine.
5. Add the drained noodles back to the pot and toss to coat, adding a splash of the reserved cooking water if needed to create a silky sauce.
6. Transfer to a bowl and top with the crispy shallots, sesame seeds, and sliced green onion.

The magic of gochugaru is that it brings heat without overwhelming other flavors—it's fruity, smoky, and complex. Combined with butter (an unlikely but perfect pairing), it creates a sauce that clings to every strand of noodle.