Garlic chili oil noodles

Ingredients

• 400g udon noodles, boiled according to packet instructions
• 1 tbsp unsalted butter
• 1 tbsp oil
• 4 garlic cloves, finely minced
• 1/2 yellow onion, finely chopped
• 1/3 cup green onion, chopped
• 1 tbsp fresh parsley, finely chopped
• 1 cup heavy whipping cream
• 1 tsp chicken bouillon powder ( or to taste )
• 2 tbsp chili oil ( less or more adjust to taste )
• 2 tbsp low sodium soy sauce — 1 tsp rice vinegar
• 2 tbsp low sodium soy sauce — 1/2 tsp sugar
• 2 tbsp low sodium soy sauce — 1/3 cup Parmesan cheese, freshly grated
• 2 tbsp low sodium soy sauce — 1 tbsp sesame seeds
• 2 tbsp low sodium soy sauce — Salt (if needed)

Instructions

1. In a pan on medium low heat add oil and butter. Once the butter is melted, add onions and sauté for 30 seconds or until translucent. Add garlic and cook for 1 minute until fragrant.
2. Add chili oil, hoisin sauce, vinegar, sugar, soy sauce.
3. Turn the heat to medium low.
4. Add chicken bouillon. mix to combine.
5. Add Parmesan cheese and cook until the sauce thickens.
6. Now taste and add salt if needed.
7. Add cooked noodles. Mix until well combined. Garnish with green onions and sesame seeds. Serve warm.