Julie Lin's garlic udon in sesame and chilli oil recipe
This is a quick udon to satisfy that craving for a warming bowl of noodles, says cookery writer Julie Lin – 'even when I'm in a rush'.
She says: 'Sesame paste can be easily found in Asian supermarkets now. It's a brilliant store cupboard ingredient, which makes vegan broths nicely rich without being overpowering. This is one of my go-to meals for when I'm eating alone, as it's such a quick recipe.'
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Garlic udon in sesame and chilli oil
Ingredients
(Serves one)
200g fresh udon noodles
2tbsp Asian sesame paste
1tbsp light soy sauce
1tsp dark soy sauce
1tsp rice wine vinegar
1tsp white sugar
2tsp Sichuan-based chilli oil, or to your taste, plus extra to garnish
3 garlic cloves, peeled and minced
3cm piece of root ginger, peeled and minced
2 spring onions, finely sliced
1tbsp toasted sesame seeds
Seasoning:
Black vinegar, salt, light soy sauce
(Liz Seabrook/PA)
Method
1. Blanch the fresh udon noodles by plunging them into boiling water for 2 minutes. To stop the cooking process, submerge the noodles in icy cold water, then drain and rinse under cold running water. Set aside.
2. To make the dressing, whisk together the sesame paste, both soy sauces, the rice wine vinegar, sugar, chilli oil and the minced garlic and ginger in a bowl until well combined. Add a splash of water until you get a creamy consistency. Adjust the seasoning to your taste.
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3. Toss the cold noodles in the dressing, ensuring that each strand is evenly coated. Taste and add whichever seasoning station ingredients you feel like.
4. Pile the noodles into a deep bowl, scatter over the spring onions, then sprinkle on the toasted sesame seeds and a drizzle of the chilli oil.
(Ebury/PA)
Sama Sama by Julie Lin is published in hardback by Ebury Press. Photography by Liz Seabrook. Available now
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