Garlic Udon in Sesame and Chilli Oil

by Julie Lin
Star 3.4
    10m prep time
    15m total time
    Easy level
    11 ingredients

Whenever I’m in London, I try to visit one of the Koya restaurants for their udon, which are just so warming – I adore them. This is a quick version to satisfy that craving even when I’m in a rush. Sesame paste can be easily found in Asian supermarkets now. It’s a brilliant store cupboard ingredient, which makes vegan broths nicely rich without being overpowering. If I’m feeling extra indulgent, I’ll eat this with Kangkung Belacan (see page 232 of my new book linked below) on the side. This is one of my go-to meals for when I’m eating alone, as it’s such a quick recipe.

Method

Based on 1 servings, adjust as needed.

Step 1

Blanch the fresh udon noodles by plunging them into boiling water for 2 minutes. To stop the cooking process, submerge the noodles in icy cold water, then drain and rinse under cold running water. Set aside.

Step 2

To make the dressing, whisk together the sesame paste, both soy sauces, the rice wine vinegar, sugar, chilli oil and the minced garlic and ginger in a bowl until well combined. Add a splash of water until you get a creamy consistency. Adjust the seasoning to your taste.

Step 3

Toss the cold noodles in the dressing, ensuring that each strand is evenly coated. Taste and add whichever seasoning you feel is lacking (soy, vinegar or salt). Pile the noodles into a deep bowl, scatter over the spring onions, then sprinkle on the toasted sesame seeds and a drizzle of the chilli oil.
  • Ingredients
  • Based on 1 servings
  • 200g Fresh Udon Noodles 1 x Sun Hee Fresh Udon Noodles 200g
  • 2tbsp Asian Sesame Paste, or dark tahini 1 x Sainsbury's Tahini, Inspired to Cook 300g
  • 1tsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 0.5tsp Crispy Chilli Oil, or to your taste. This can be very spicy so go easy 1 x itsu Crispy Chilli Oil 100g
  • 3 Garlic Cloves, peeled and minced 1 x Sainsbury's Garlic
  • 3cm Root Ginger, peeled and minced 1 x Sainsbury's Ginger 100g
  • 2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1tbsp Light Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 1tsp Rice Wine Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 1tsp White Sugar 1 x Sainsbury's White Granulated Sugar 500g
  • 1tbsp Toasted Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g
Shop this recipe
Products and prices from