Ingredients

The following ingredients have 4 Servings
  • 1/2 a bunch of spring onions
  • 2/3 cup canola oil (or other flavor neutral oil)
  • 2 tsp soy sauce (gluten-free variety if needed)
  • 1 tsp kecap manis
  • 16 oz fresh udon noodles (or substitute dry noodles)
  • 3 bunches of bok choy leaves (halved)
  • big pinch of salt
  • 1 tsp black sesame seeds

Instruction

  • Thinly slice on an angle some of the green parts of spring onion (to yield about 2 tablespoons) and set aside. Chop the remaining spring onions into 5 to 6 cm lengths and add to a small saucepan. Add the oil to the saucepan and place over a low heat for 30 minutes to infuse.
  • Strain the oil, discard the onions and allow the oil to cool slightly before adding the soy sauce and kecap manis. Add the sauce to a large mixing bowl and set aside while you steam the bok choy and noodles.
  • Lightly oil a bamboo steamer and add the bok choy and noodles.
  • Add the bok choy and noodles to the boil with the oil and toss to combine. Add the salt and black sesame sees and toss through to coat.
  • Divide the between 4 bowls and garnish with the reserved spring onion.