QUICK AND LAZY DRENCHED COLD NOODLES MÌ TRỘN

• portioner: Serves 2

Ingredienser

100 g (3½ oz) flat rice noodles, or cooked ramen noodles

1 small round shallot, sliced

2 tablespoons rapeseed (canola) oil

2 teaspoons toasted sesame seeds

2 tablespoons crispy chilli oil (Laoganma or Pippy Eats)

2 tablespoons light soy sauce

1½ teaspoons maple syrup

1 teaspoon black vinegar or cider vinegar

2 teaspoons sesame oil handful of coriander (cilantro) leaves (around 20 g (¾ Oz))

30 g (1 oz) garlic chives (optional)

2 garlic cloves, roughly sliced

2 teaspoons hot Maggi liquid seasoning (optional)

Vejledning

Rehydrate the noodles by placing them in a bowl or container with a lid and pouring just-boiled water from the kettle over them. Cover for at least 4 minutes. Check if they are cooked and continue to cover if not. When done, drain in a colander and rinse with hot tap water until the water runs clear of starch. Then place a lid on the colander to dry out. This fluffs up the noodles. In a small frying pan (skillet) over a medium heat, add the shallot and oil, and gently cook for about 3 minutes before turning off the heat. Between two small noodle bowls, divide the sesame seeds, crispy chilli oil, soy sauce, maple syrup, black vinegar, sesame oil, coriander and

garlic chives, if using. Going back to the pan of oil and shallots,

turn the heat to high and add the garlic. Cook

for 2 minutes until golden and the oil is bubbling,

Then pour the hot garlic and shallot oil into each

of the prepared bowls, before adding the noodles.

Serve immediately; the fun is mixing it all up

with chopsticks as you eat. Feel free to squirt over

hot Maggi liquid seasoning, if using, and further

dress your bowl with your favourite condiments.