Garlic Udon in Sesame and Chili Oil
What You Need
Ingredients
Preparation
Sesame paste is a brilliant store cupboard ingredient, which makes vegan sauces nicely rich without being overpowering. These noodles can be served hot or cold, depending on your mood.
*This recipe originally ran in the United Kingdom on HexClad.uk
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In a HexClad 8QT/7.5 L Hybrid Stock Pot, blanch udon in boiling water for 2 minutes. To stop the cooking, submerge noodles in icy cold water, then drain and rinse under cold running water. Set aside.
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To make cold udon noodles, in a large bowl, whisk sesame paste, both soy sauces, the rice wine vinegar, sugar, chilli oil, garlic and ginger (you will not need the vegetable oil). Add noodles and toss until creamy and coated. Add water as needed, a splash at a time, until creamy. Add black vinegar, salt, and light soy sauce to taste, if desired. Top with spring onions, sesame seeds and a drizzle of chilli oil.
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To make hot udon noodles, in a medium bowl, whisk sesame paste, both soy sauces, the rice wine vinegar, sugar, and chili oil. Add water as needed, a splash at a time, until creamy.
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Heat a HexClad 10”/25 cm Hybrid Wok over high heat. Add vegetable oil, garlic and ginger and stir-fry until light golden, about 30 seconds. Add sauce and toss the cold noodles in the wok until coated and noodles are warmed. Add black vinegar, salt, and light soy sauce to taste, if desired. Top with spring onions, sesame seeds and a drizzle of chilli oil.
NOTES
Recipe extracted from Sama Sama by Julie Lin (Ebury Press, £28)
