Chilli Peanut Udon W/ Charred Sesame Broccoli

• 分量: Serves 2

材料

For the chilli peanut sauce

1 tbsp crispy chilli oil, solids only (I use Lao Gan Ma or White Masu)

1 tbsp peanut butter

1 tbsp miso

1 tbsp mirin

1 tbsp soy sauce

2 tsp rice wine vinegar (apple cider or white vinegar)

Water to loosen

For the broccoli

3 tbsp sesame seeds

1 bunch tenderstem broccoli, trimmed and halved or quartered lengthwise

1 tbsp oil

2 tsp soy sauce

2 tsp rice wine vinegar (apple cider or white vinegar)

2 tsp sesame oil

2 tbsp sesame seeds

For the rest

2 portions of protein of choice, optional - I used baked tofu

2 portions udon noodles

2 soft boiled or fried eggs, optional - omit for 100% plant-based recipe

Spring onions, finely sliced

手順

Toast the sesame seeds | Heat a wide frying pan over medium heat | Add the sesame seeds and toast until deeply golden and aromatic | Tip out and reserve

Char the broccoli | Return the pan to the heat and increase to a high heat | Add the oil and broccoli with a pinch of salt | Leave still until well charred then stir and toss and repeat until more charred and and just tender | Remove the broccoli and add to a bowl, or to save on washing simply allow the pan to cool | Add the soy sauce, vinegar, sesame oil and toasted sesame seeds and stir to combine | Taste and season with salt if needed

Make the sauce | Whisk together the chilli oil (solids), peanut butter, miso, mirin, soy sauce and vinegar until smooth | Loosen with a spoon of hot noodle or tap water if needed

Cook the noodles | Cook the udon in well-salted boiling water until just tender | Drain, reserving a little cooking water

Bring together | Add the hot noodles to the sauce | Toss to coat, loosening with more water if needed | Divide between bowls and top with the charred broccoli and your protein of choice