EXPRESS NOODLES

So simple but so good, and seriously addictive.

During one of the many lockdowns, I started reading Fuchsia Dunlop’s books on Sichuan cooking. Sundays became Sichuan Sundays for a gloomy lockdown winter. I’m a big noodle fan so I was very drawn to the noodle sections of her books. I was surprised how simple and quick some of the recipes were and how much flavour they still packed. Once you’ve stocked your cupboard with the right ingredients you can quickly put something together in the time the noodles take to cook.

For quick noodle dishes I always have in my dry pantry; dark soy and tamari (or light soy) chiang vinegar, rice vinegar, sesame oil, tahini, Sichuan oil, chilli oil and dried noodles.

Garlic and spring onions are key, ginger adds a very nice aromatic dimension and kick, and it's so good for you, of course fresh chillies too, if that’s your jam.

These noodles take minutes to put together. I add whatever veg or salad and fresh herbs I have, then if you have some protein you want to add, do so. I very much like a dollop of tahini with mine, I usually have a jar of it in the fridge.

serves 2

200g pack udon style noodle dried*

1 clove garlic - grated
1 tbsp tamari
1 tsp dark soy

3 tbsp. cold pressed rapeseed oil

1 tbsp toasted sesame oil
1 tsp rice vinegar
1 tsp chiang vinegar

Pinch white pepper
2 spring onion, sliced
1 birds eye chilli, optional

In a large mixing bowl mix all your ingredients together, except the noodles. Cook these according to packet instructions. Careful not to overcook, like pasta it should be cooked al dente – with bite.

Serving suggestion - serve with greens, fresh herbs – I use what I have, but coriander and dill work particularly well, roast crushed peanuts or gomashio, fresh chilli or your favourite chilli oil, a dollop of tahini.

My favourite noodle brands for this recipe are the Clearspring udon, or a Japanese brand, Akagi noodles, which you can find at some supermarkets and Asian grocery stores.