COLD NOODLES QUICK AND LAZY DRENCHED

Ingredienser

2 teaspoons hot Maggi liquid seasoning (optional)

2 garlic cloves, roughly sliced

30 g (1 oz) garlic chives (optional)

handful of coriander (cilantro) leaves

2 teaspoons sesame oil

1 teaspoon black vinegar or cider vinegar

1½ teaspoons maple syrup

2 tablespoons light soy sauce

2 tablespoons crispy chilli oil (Laoganma

2 teaspoons toasted sesame seeds

2 tablespoons rapeseed (canola) oil

1 small round shallot, sliced

(around 20 g (¾ oz))

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

ramen noodles

Vejledning

with chopsticks as you eat. Feel free to squirt over heat, add the shallot and oil, and gently cook for for 2 minutes until golden and the oil is bubbling turn the heat to high and add the garlic. Cook Then pour the hot garlic and shallot oil into each of the prepared bowls, before adding the noodles. hot Maggi liquid seasoning, if using, and further dress your bowl with your favourite condiments. syrup, black vinegar, sesame oil, coriander and sesame seeds, crispy chilli oil, soy sauce, maple about 3 minutes before turning off the heat.

garlic chives, if using.

to cover if not. When done, drain in a colande

to dry out. This fluffs up the noodles.

water from the kettle over them. Cover for at lest. 4 minutes. Check if they are cooked and cortins or container with a lid and pouring just-bored

Rehydrate the noodles by placing them in a bon

clear of starch. Then place a lid on the colande

and rinse with hot tap water until the water ture

Serve immediately; the fun is mixing it all up

In a small frying pan (skillet) over a methus

Going back to the pan of oil and shallots,

Between two small noodle bowls, divide the