Creamy Kimchi Udon Recipe

Homemade Cashew Cream
7 If using heavy cream or pre-made dairy-free cream, skip this step. To prepare the cashew cream, place the raw cashews in a heat-proof bowl. Cover with hot boiling water until completely submerged. Set aside for 10 minutes. Strain then transfer the cashews with 1/2 cup of water into a high-speed blender. Blend until smooth. 
Udon Noodles
0 To prepare the udon noodles, transfer them to a heat proof bowl. Pour hot boiling water over the udon until completely submerged. Set the timer for 1 minute. Reserve 2 to 3 tablespoons of udon water then strain. If possible, do this while you prepare the sauce to prevent the udon noodles from getting soggy. 
Creamy Kimchi Udon
1 Heat butter in a pan over medium heat. Toss in the chopped kimchi. Cook for 2 to 3 minutes until softened, making sure to constantly stir. 
2 Add the minced garlic and sliced zucchini. Cook for about 2 minutes or until the zucchini are tender. 
3 Add gochugaru, kimchi juice, soy sauce and mix well. Pour in the cream and mix until well combined. 
4 Toss in the udon noodles and mix to coat well. If too thick, as udon water as needed. 
5 Transfer to a serving plate. Top with a fried egg, scallion, and sesame seeds.