Hot Dry Noodles

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the noodles 90 seconds, until barely tender, then drain them.

   Mark done

2. Spread them out on a wide tray, pour the sesame oil over and toss with chopsticks until every strand is coated.

   Mark done

3. Fan or leave them to cool completely, 20 minutes, until firm and separate.

   Mark done

4. Loosen the sesame paste with the warm water a spoonful at a time until it pours smoothly, then whisk in the soy sauce, vinegar, sugar and salt.

   Mark done

5. Bring a pan of water back to the boil and dip the cooled noodles in a sieve for 20 seconds only, to heat through.

   Mark done

6. Shake them dry and divide between bowls.

   Mark done

7. Spoon the sesame sauce over, then the chilli oil, garlic water, pickled radish, spring onion, coriander and sesame seeds.

   Mark done

8. Mix hard at the table before eating.

   Mark done

Chef’s Tips

• Cook, oil and cool the noodles first. That is the dish.
• Twenty seconds in the boiling water on the second dip.
• Loosen the sesame paste until it pours, or it will lump.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Soy milk
• A tea egg
• Eaten standing up before work

Storage & Reheating

Cooked oiled noodles keep refrigerated 2 days. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.