Chilli tomato udon with sesame greens
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2–3
Udon noodles are a hero ingredient when you need dinner in 15 minutes. A quick spicy tomato sauce and some sesame-infused greens are all you need to add.
By Rhian Melvin
Ingredients
For the sesame greens
- ¼ small white cabbage, shredded
- 40g/1½oz spinach, shredded
- 1 tbsp sesame oil
For the noodles
- 2 tbsp crispy chilli oil
- 2 spring onions, sliced
- 2 garlic cloves, crushed
- 4 tbsp tomato purée
- 400g/14oz udon noodles
- 2 tbsp tamari or light soy sauce
- 1 tbsp agave
- 1 tbsp rice vinegar
- ½ tbsp Korean chilli flakes (gochugaru), (optional)
- salt
- sesame seeds, to garnish
Method
To make the sesame greens, put the cabbage, spinach, sesame oil and a pinch of salt in a large bowl and toss to combine. Set aside.
To make the noodles, heat the chilli oil in a frying pan over a medium–high heat. Fry the spring onion and garlic for 30 seconds–1 minute, or until fragrant.
Add the tomato purée and cook for 2–3 minutes, or until the tomato purée darkens in colour.
Meanwhile, cook the noodles in a saucepan of salted boiling water for 1–2 minutes, or just until the noodles separate. Drain, reserving the cooking water.
Add the tamari, agave, rice vinegar and Korean chilli flakes, if using, to the tomato mixture in the pan. Gradually stir in some of the udon cooking water until it forms a thick, glossy sauce.
Add the noodles to the pan and toss until thoroughly coated in the sauce.
Divide the noodle mixture between bowls and then top with the sesame greens. Garnish with the sesame seeds and serve.
