I had no food in the house, but didn’t want to spend ridiculous money on a take-away, so I thought I’d wing it a bit using only store cupboard ingredients (with a few exceptions) I had at the time. I ended up experimenting a bit, and making these noodles. They turned out to be really tasty, so I thought I’d share the ‘recipe’ (note the inverted commas!). These measurements are very loose, and I appreciate that not everyone will have every ingredient in here. By all means leave out, or better yet substitute, any ingredient in here for something similar that you do have.
These noodles worked well as an individual meal for me, but could go very well as an accompaniment to some grilled meat or fish.
Ingredients (serves 1 as a main course, or 2 as a side):
- 1 garlic clove, finely chopped
- 1/2 red chilli finely chopped
- 1 spring onion, finely sliced
- Small thumb of ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 x clusters of Udon Noodles
- Coriander to garnish
- Sesame seeds to garnish
- Bring a pan of water to the boil. Add a generous pinch of salt. Cook the noodles according to packet instructions
- Fry the chilli, garlic and ginger in some sunflower oil in a pan over a medium/high heat for 30-40 seconds, until fragrant. Do not let this burn.
- Add in the soy sauce, sesame oil, mirin, honey, fish sauce and rice wine vinegar to the pan, and reduce until its becomes a medium thick sauce.
- Once the noodles are cooked, add them to the sauce, and stir/toss to ensure an even coating.
- Plate up, and garnish with coriander, spring onions and sesame seeds