Did I mention we like spicy food? Anyhow, udon noodles are something we always have laying around and everything else in this recipe is a cupboard item (except the herbs). We like to throw this together when we want something fast, simple and with a spicy kick.
250 g udon noodles, or any noodles, really
2 tablespoons groundnut oil
2 tablespoons garlic, chopped finely
2 tablespoons ginger, chopped finely
2 red chili, deseeded, destemmed, chopped finely
1 tablespoon fish sauce
2 tablespoons hoisin sauce
3 tablespoons cooking water
1 teaspoon sesame oil
¼ cup cilantro, (coriander) roughly chopped
2 tablespoons peanuts, roasted, chopped
First, get a pot of water boiling. Once boiling, add a good handful of salt. Drop the udon noodles in and gently separate them with tongs or chopsticks and let them cook for about a minute, or until done (this time will vary depending on what kind of noodles you are using). Drain the noodles in a colander and reserve some of the cooking water. Set both aside.
Heat a wok over medium-high heat. When hot, add the oil and give it a few seconds to heat through. Add the garlic, ginger and chilies and stir to coat in the oil. Cook for 15-30 seconds, just until everything starts to smell fragrant, stirring constantly. Add the fish sauce, hoisin and cooking water to the wok and let it bubble away, thickening, taking a 15-30 seconds.
Dump the noodles, sesame oil and cilantro (coriander) in and stir gently through to coat. Check the seasoning and add salt and pepper as needed. Add the peanuts and stir through quickly. Divide the noodles into bowls. Serve hot.
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