Description
Quick sesame and chili noodle dish with garlic, ginger and cilantro.
Ingredients
Scale
- 2 tbsp Chinese sesame paste
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 2 tsp sesame oil
- 1/8 tsp+ cooking or kosher salt
- 2 heaped tbsp chili crisp (with oil and chili bits)
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 green onion stem
- 1/3 cup coriander / cilantro
- 140g / 5oz (2 cakes) instant noodles or ramen noodles
- 250g / 8oz fresh noodles
Instructions
- Taste the chilli crisp to judge heat and plan to start with less if it’s very spicy.
- Mix the sesame oil, rice vinegar, light soy sauce, white sugar, salt and Chinese sesame paste in a bowl and top with the green onion (do not mix yet).
- Heat the chilli crisp (oil and chili bits) in a small pan over medium heat, add the minced ginger and garlic and stir about 30 seconds until golden and aromatic, then pour the hot mixture over the green onion and mix.
- Cook the noodles according to packet directions, transfer them straight from the saucepan into the sauce bowl (a little cooking water will loosen the sauce), toss well and add the coriander/cilantro.
- Taste and adjust salt and chilli crisp to preference, then serve.
- Prep Time: 10 mins
- Cook Time: 10 mins