Ingredients:

  • 8 oz (225g) dried noodles (linguine, fettuccine, or udon work great)
  • 2 quarts (2 liters) water
  • 1 tbsp salt
  • 2 tbsp (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 2 tbsp (30 ml) soy sauce (low sodium is preferable)
  • 2 tbsp (30 ml) sriracha (or more, depending on your heat tolerance – go wild!)
  • 1 tbsp (15 ml) honey or maple syrup
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (60 ml) chicken or vegetable broth
  • 1 tbsp (15g) butter (unsalted)
  • 2 green onions, sliced
  • Sesame seeds
  • Chili flakes (for extra heat)

Instructions:

  1. Bring water to a boil in the large pot, add salt, and cook noodles according to package directions until al dente. Drain the noodles and set aside.
  2. While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds, until fragrant (but don't burn them!).
  3. Stir in the soy sauce, sriracha, and honey (or maple syrup). Simmer for 1 minute, allowing the flavours to meld.
  4. Add the heavy cream and broth to the sauce. Stir well to combine. Reduce the heat to low and simmer for 3-4 minutes, until the sauce has thickened slightly.
  5. Stir in the butter until it's fully melted and the sauce is glossy.
  6. Add the cooked noodles to the skillet with the sauce. Toss to coat the noodles evenly.
  7. Serve immediately, garnished with sliced green onions, sesame seeds, and chili flakes (if desired).