This is one of the quickest noodle recipes out there. The only cooking is boiling the noodles. Make the sauce in the bowl you eat from, using scorching oil to bring the sauce together.
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Serves
1
Udon Noodle
Garlic Clove
Spring Onion
Chilli Powder
Sichuan Peppercorn
Sesame Seeds
Vegetable Oil
Light Soy Sauce
Dark Soy Sauce
Oyster Sauce
Dark Chinese Vinegar
Sugar
MSG
Cucumber
Fresh Coriander
Serves
1
Udon Noodle
Garlic Clove
Spring Onion
Chilli Powder
Sichuan Peppercorn
Sesame Seeds
Vegetable Oil
Light Soy Sauce
Dark Soy Sauce
Oyster Sauce
Dark Chinese Vinegar
Sugar
MSG
Cucumber
Fresh Coriander
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Step 1.
Finely dice the garlic and the tip of the spring onion. Crush the Sichuan peppercorns in a pestle and mortar. Add the crushed peppercorns to a serving bowl along with the chilli powder, sesame seeds, garlic and spring onion.
Step 2.
Heat the vegetable oil in a pan over a high heat for around 3 mins until smoking. Pour the hot oil over the ingredients in the serving bowl and give it a stir. Add the light soy, dark soy, oyster sauce, sugar and MSG and stir until the sugar is dissolved.
Step 3.
Slice the cucumber diagonally into about four slices. Lay each segment flat on the chopping board and slice into thin strips. Roughly chop a handful of coriander into 1cm pieces, stalks and all.
Step 4.
Bring a pot of water to the boil. Add the noodles when the water is boiling and cook following pack instructions. Gently loosen the noodles while cooking. Drain the noodles with a colander and add directly to the serving bowl.
Step 5.
Give it a good mix, making sure to get all the sauce on the bottom to coat the noodles. Add the cucumber, dark vinegar, and coriander and give it one more thorough mix. Give the noodles a big slurp and enjoy!
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