Gochujang Sesame Butter Noodles

Sesame butter:
3 oz unsalted butter, softened
2 Tbsp dark soy sauce
3–4 tsp gochujang chili paste
3 Tbsp sesame seeds, toasted
1 tsp brown sugar
1/4 tsp black pepper

Noodles:
14 oz pre‑cooked udon noodles
2 large eggs
3 scallions, thinly sliced
1 lime, cut into wedges
Sesame seeds, for sprinkling

To make the butter
Place the butter in a small saucepan over medium heat and melt. Continue heating until the butter starts to bubble, foam, and smell nutty.

You’ll see little brown specks on the bottom — that’s perfect. Remove from the heat and stir in the remaining ingredients until combined.

To finish the noodles
Bring a small saucepan of water to a boil. Add the eggs and boil for 5 minutes. Drain and immediately cover the eggs with cold water. Once cool enough to handle, peel and set aside.

Add the sesame butter to a skillet over medium heat and cook until sizzling. Add the scallions and noodles and toss until evenly coated and heated through.

Divide between two bowls. Halve the eggs and place on top. Sprinkle with sesame seeds and serve with lime wedges for squeezing.