Quick sesame noodles

Not only does this recipe give you a quick and flavourful meal, but stocks your fridge with two homemade condiments to use for other meals: a sesame sauce and sichuan chilli.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 500 g thin fresh egg noodles
• 2 garlic cloves, grated
• 1 cm piece peeled ginger, grated
• 2 spring onions, finely sliced
• 1 cucumber, finely julienned
• 1 carrot, finely julienned
• 5 red radishes, finely julienned
• toasted sesame seeds, for sprinkling

Sichuan chilli oil

• 500 ml (2 cups) vegetable oil
• 2 cm piece ginger, thickly sliced
• 1 small red onion, peeled and sliced
• 3 spring onions, cut into 5 cm lengths
• 2 star anise
• 2 black cardamom pods, bashed
• 1 large piece cassia
• 3 dried bay leaves
• 1 cup Chinese dried chillies flakes
• 2 tbsp sesame seeds
• ¼ cup Sichuan peppercorns

Sesame sauce (makes extra)

• 60 ml (¼ cup) Chinese sesame paste (or tahini)
• 2 tbsp hot water
• 2 tbsp soy sauce
• 2 tbsp black vinegar
• 2 tbsp sesame oil
• 1 tbsp caster sugar

Resting time: 1 hour

Instructions

1. For the chilli oil, place the oil in a saucepan and heat to 200˚C. Add the ginger, onion, spring onion, star anise, cardamom, cassia and bay leaves and fry until the wet aromatics appear dry and lightly browned. Remove the oil from the heat and using a small strainer, remove and discard all the solids from the oil. Allow the oil to cool for a few minutes. Meanwhile, combine the chilli flakes, sesame seeds and Sichuan peppercorns in a heatproof bowl. Pour the hot oil over the chilli flake mixture and stir to combine. Allow the oil to cool completely for about 1 hour, and then transfer the chilli oil to jars for storing.
2. For the sesame sauce, place the sesame paste and hot water in a large bowl and stir to combine. Add the remaining ingredients and stir until the sugar dissolves.
3. Bring a saucepan of water to the boil. Add the egg noodles and cook according to packet directions, then refresh in cold water for a few minutes. Drain well, then add to the bowl of sesame sauce along with the garlic, ginger and spring onion and as much of the sesame sauce and chilli oil as you like. Toss to combine well, then transfer to a serving dish. Top with the julienned vegetables, toasted sesame seeds and a bit of extra chilli oil.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Noodle Salads

Watch The Full Episode Here

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Watch The Full Episode Here

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