Udon Noodles

Storing and Planning Ahead

Best eaten at once. The noodles stiffen as they cool.

Making Udon Noodles

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1. Whisk the soy sauce, rice vinegar, sesame oil, sugar and tahini together.

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2. Boil the udon in a large pan for 3 minutes, separating the strands with chopsticks. Drain well.

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3. Toss the hot noodles with the sauce and half of the spring onions and divide between 2 bowls.

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4. Heat the vegetable oil in a frying pan and fry the eggs for 2 minutes until the whites are crisp at the edges and the yolks are soft.

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5. Top each bowl with an egg, the remaining spring onions, sesame seeds and chilli oil.

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A Few Pointers

• Mix the sauce while the noodles cook.
• Toss the noodles while they are still warm.
• Keep the yolks soft to act as part of the sauce.

Good Alongside

Cucumber salad · Edamame · Gyoza · Pickled ginger

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.