Creamy Udon Alfredo

1.Bring a large pot of water to a boil. Add the fresh udon noodles and cook according to package instructions, usually 8-10 minutes, until tender but still chewy. Drain and set aside.

2.While the noodles cook, heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

3.Reduce the heat to low and pour in the heavy cream and whole milk, stirring gently to combine. Let the mixture simmer for 3-4 minutes until it starts to thicken slightly.

4.Gradually whisk in the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Season with salt, black pepper, and freshly grated nutmeg. Adjust seasoning to taste.

5.If using cooked chicken or mushrooms, add them now to warm through in the sauce.

6.Add the drained udon noodles to the skillet, tossing gently to coat them evenly with the creamy Alfredo sauce. Heat through for 1-2 minutes to allow flavors to meld.

7.Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired. Enjoy your creamy, comforting Udon Alfredo fusion dish!