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1
To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
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2
Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
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3
Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
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4
When the noodles are thawed gently pull them apart with your fingers.
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5
When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
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6
After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
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7
If you don't like garlic, just leave it out.
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8
*stay with it constantly and gently stir the noodles or they will burn*.
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9
Gently stir and flip the noodles, after each flip, spread them out gently again.
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10
The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
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11
Keep stirring it gently.
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12
Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
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13
During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
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14
If you want it spicy, add it in now and be subtle.
