Step 1

Bring a pot of water to a boil and add the frozen udon noodles. Cook for three minutes, or according to the package instruction. Stir occasionally to help separate the noodles.

Step 2

Once the udon noodles are done, drain it and rinse with cold water. Set aside until needed.

Step 3

In a bowl, mix together the shrimps, oil, salt, and pepper.

Step 4

In a large pan over medium high heat, sear the shrimps on both sides until just cooked, about 2 to 3 minutes. Remove the shrimps and set aside.

Step 5

Reduce the heat to medium and in the same pan, melt the butter. Then, add the diced onion and sauté until it turns translucent. Add the garlic and cook until fragrant.

Step 6

Add the heavy cream, OMSOM spicy bulgogi sauce, and salt. Stir well to combine.

Step 7

Add the shrimps back into the pan, along with the udon noodles. Mix and toss until evenly coated.*If your udon noodles are sticking or is a little chilled, rinse it with some warm water and drain well before adding to the sauce.*

Step 8

Serve the creamy shrimp udon and if you want, garnish with some thinly sliced green onions or chives and some toragashi.