A super simple, sweet soy-glazed noodle dish! The sauce is cooked using the residual heat of the pan – it concentrates the flavour, giving a sweet and salty profile.
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Serves
2
Fresh Chive
Spring Onion
Shallot
Beansprouts
Sesame Oil
Chilli Flakes
Sesame Seeds
Light Soy Sauce
Udon Noodle
Vegetable Oil
Fresh Ginger
FOR THE SAUCE
Light Soy Sauce
Dark Soy Sauce
Oyster Sauce
Sugar
MSG
Serves
2
Fresh Chive
Spring Onion
Shallot
Beansprouts
Sesame Oil
Chilli Flakes
Sesame Seeds
Light Soy Sauce
Udon Noodle
Vegetable Oil
Fresh Ginger
FOR THE SAUCE
Light Soy Sauce
Dark Soy Sauce
Oyster Sauce
Sugar
MSG
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Step 1.
Slice the chives as finely as possible, cut the spring onions into thirds and slice the shallot in half. Set everything aside.
Step 2.
Bring a saucepan of water to the boil. Add the beansprouts and cook for 3 mins. Once cooked, transfer to a bowl with the chives, sesame oil, chilli flakes, sesame seeds and soy sauce. Mix well and set aside.
Step 3.
To the same saucepan, add the udon and cook for around 3 mins until the noodles are separated. Drain and set aside.
Step 4.
For the sauce, combine all the ingredients in a bowl. Mix well until the sugar is dissolved.
Step 5.
Heat a frying pan over a medium heat and add the oil. Heat for 1 min, then add the spring onion, shallot and ginger. Cook for 5 mins until the spring onions turn a dark colour. Remove the crispy spring onions to a plate and discard the ginger and shallot.
Step 6.
Turn the heat up to high for 30 seconds, or until smoking. Turn the heat off. Stir the sauce and pour into the pan of oil. This technique will concentrate and caramelise the sauce. Add the udon to the pan and mix well.
Step 7.
Plate the udon, add a handful of the dressed beansprouts and finish with crispy spring onions on top. Enjoy!
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Notes (1)
E
Elise K.
15 days ago
Really yum and quick! Will add to our regular rotation!
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