Chilli oil udon

Ingredienser

200g fresh udon, or

100g dried udon

30g fresh coriander, roughly chopped

¼ cucumber, julienned

1 fried egg, to serve (optional)

For the chilli oil

1 garlic clove, peeled and minced

½ spring onion, white part minced

½2 tsp cayenne

powder

½ tsp sweet paprika

1 tsp roasted sesame seeds

¼ tsp Sichuan peppercorns, crushed

1 tbsp vegetable oil

For the sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

1 tsp black Chinese vinegar

1 tsp white sugar

½2 tsp MSG

½ tsp sesame oil

Vejledning

These are inspired by my travels across China and its love for all things spicy noodles. A perfectly balanced sauce made with soy, vinegar and herbs means these salty, sweet, sour and spicy noodles are incredibly addictive.

Put all the ingredients for the chilli oil, bar the oil, in a serving bowl (the one you plan to eat from) and stir to combine. Put the vegetable oil in a small frying pan on a high heat for a minute, until just shy of smoking, then pour this over the contents of the bowl and stir to coat. Add all the ingredients for the sauce, then stir until all the sugar has dissolved and everything is well combined. Cook the noodles in a pan of boiling water for a minute shy of the packet instructions (to ensure they're al dente). Drain and transfer to the bowl with the sauce. Top with the coriander and cucumber, then toss very well, making sure all the sauce at the bottom of the bowl coats the

noodles. Serve topped with a fried egg, if you like, for some protein.