Spicy Miso Noodles with Garlic and Spring Onion

• 2 cloves Garlic
• 3 Spring onion
• 45 g White miso
• 30 ml Soy sauce
• 10 ml Rice vinegar
• 2 tsp Caster sugar
• 2 tbsp Chili oil
• 300 g Udon noodles
• 2 tsp Roasted sesame seeds

1. Bring a large pot of water to the boil. Thinly slice the spring onions, keeping the white and green parts separate, and finely grate the garlic.
2. In a small bowl, whisk the miso with the soy sauce, rice vinegar, caster sugar and 2 tbsp water until smooth. Set it by the hob so it is ready to go into the pan.
3. Cook the udon noodles in the boiling water until tender, following the packet timing. Drain well in a colander, reserving a splash of the cooking water.
4. Warm the chilli oil in a saucepan over medium heat, then add the garlic and the white parts of the spring onion. Cook for 30 to 60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.
5. Pour in the miso mixture and cook for 1 to 2 minutes, stirring, until the sauce looks glossy and slightly thickened. If it seems too thick, loosen with a little reserved noodle water.
6. Add the drained noodles to the pan and toss for 1 to 2 minutes until evenly coated and warmed through. Divide between bowls and top with the green parts of the spring onion and the roasted sesame seeds.

Made this recipe? Rate it — a comment is optional.