We’ve taken the technique of pouring sizzling-hot oil over hand-pulled noodles and applied it to udon noodles in this quick and comforting recipe.
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Serves
4
Pak Choi
Spring Onion
Garlic Clove
Soy Sauce
Rice Wine Vinegar
Chilli Flakes
Vegetable Oil
Udon Noodle
Sesame Seeds
Sophie Godwin
Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.
Recipe extracted from Comfort Mob (Hodder & Stoughton). Photography: David Loftus.
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Serves
4
Pak Choi
Spring Onion
Garlic Clove
Soy Sauce
Rice Wine Vinegar
Chilli Flakes
Vegetable Oil
Udon Noodle
Sesame Seeds
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large saucepan of water to the boil. Cut the pak choi into quarters lengthways and thinly slice the spring onions.
Step 2.
Finely grate the garlic into a small bowl, add the soy, rice wine vinegar and chilli flakes. Measure 4 tbsp of neutral oil into a small saucepan.
Step 3.
Drop the pak choi into the pan of boiling water. Cook for 1 min. Break the noodles up with your hands then drop into the water with the pak choi. Cook for 1 min more and drain in a sieve.
Step 4.
Divide the noodles and pak choi between four bowls and top each one with spoonfuls of the garlic, chilli and soy mix. Scatter over the spring onions and sesame seeds.
Step 5.
Get the saucepan of oil over a high heat. Once shimmering pour the oil equally into the four bowls to serve. Let people mix the oil into the noodles themselves.
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