INGREDIENTS
8 cloves garlic, finely chopped
4 green onions, finely chopped
3 tbsp gochugaru (Korean ground chilli powder)
2 tsp crushed red chilli flakes, or to taste
½ cup (125ml) peanut oil1 tsp white sugar
1 tbsp (20ml) dark soy sauce
2 tbsp (40ml) shoyu (Japanese soy sauce)
2 tbsp (40ml) Chinese black vinegar
800g fresh or cryo-vaced udon noodles
32 medium green prawns (750g whole, 430g peeled, optional)
2 tsp sesame seeds, toasted
METHOD
1. Combine garlic, green onions and chilli powders in a heat proof bowl.
2. In a small saucepan heat oil until it is 175ºC then carefully pour over and leave for 5 minutes.
3. Meanwhile prepare udon noodles per packet instructions. Combine sugar and sauces.
Scoop a little oil from the garlic mixture and sear prawns quickly on both sides in a large frying pan over high heat.
4. Toss everything together with udon noodles and serve immediately.
Lyndey's Note: I like the big, bouncy udon noodles, but you could use 4 x 90g bundles of dried (1 1/3 packets).
Prawns could be replaced with chicken strips or shiitake mushrooms. Gochugaru is available from Asian stores with a Korean section.
BEST WINE MATCH FOR ASIAN CHILLI GARLIC NOODLES
We love the soft and delicate characteristics of GruÌner Veltliner for this crowd pleasing dish.