Ingredients

The following ingredients have 4 Servings
  • 350g dried udon noodles
  • 2 bunches broccolini
  • 1 tbs sunflower oil
  • 3cm piece (15g) ginger, peeled, finely chopped
  • 1 garlic clove, crushed
  • Toasted white sesame seeds, to serve
  • 1/3 cup (80ml) light soy sauce
  • /4 cup (60ml) black (chinkiang) vinegar (from Asian food shops)
  • 2 tbs spicy chilli sauce (we used Lao Gan Ma Spicy Chilli Crisp sauce – from Asian food shops)
  • 3 tsp caster sugar
  • 1 long red chilli, thinly sliced
  • 1 spring onion, thinly sliced

Instruction

  • For the Sichuan sauce, combine all ingredients in a bowl, stirring, until the sugar has dissolved. Set aside.
  • Cook noodles in a large saucepan of boiling water according to packet instructions, adding broccolini in the last 4 minutes of cooking. Drain and rinse under cold water.
  • Heat oil in a wok over low heat, then add ginger and garlic, and cook, stirring occasionally, for 3 minutes or until softened and fragrant. Increase heat to high and add broccolini and noodles, tossing to coat.
  • Add Sichuan sauce and cook, stirring, for 2 minutes or until sauce has reduced slightly.
  • Divide among serving bowls and sprinkle with toasted sesame to serve.