This dish is the culinary equivalent of a power nap. Short, intense, and incredibly restorative. By using pre-cooked vacuum-sealed udon noodles, you skip the boiling wait time and head straight for the flavour. We’re talking about thick, bouncy noodles slicked in a DIY aromatic oil that hits every sensory note
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the chilli oil in a saucepan. Try to take the oil from the top as well as the chilli bits to prevent it from being overly spicy and to create a good sauce to coat the noodles. Once hot, add the minced lemongrass and minced garlic and fry for 20 secs. Then turn off the heat.
Step 2
Add the sugar and a little salt. Mix well, making sure the sugar dissolves.
Step 3
Meanwhile, cook the udon noodles according to the packet instructions. If they are the vacuum-pack variety, you can pop them into a bowl and rinse them under warm water to unstick them.
Step 4
Once the udon are cooked, drain (if needed) and place them into the chilli oil pan. Toss until the noodles are fully coated in the chilli oil.
Step 5
Divide the noodles between two bowls and top with freshly chopped coriander and a few chopped cashew nuts (if using) and a wedge of lime.