5-minute lemongrass & garlic chilli oil udon
- Emily Roz
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.4 out of 5.12 ratingsRate
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Inspired by my time working at a Vietnamese restaurant, this chilli oil udon is fragrant and one of my favourite speedy noodle recipes.
Freezable
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
75ml vegetable oil
-
1 lemongrass stalk
topped and tailed, finely minced
-
4 garlic cloves
minced
-
1 tbsp mild chilli powder
(or gochugaru works great too)
-
1 tbsp sugar
-
1/2 tsp sea salt
-
300g fresh udon noodles
-
Handful of coriander
finely chopped
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Nutrition: per serving
- kcal592
- fat38g
- saturates3g
- carbs54g
- sugars10g
- fibre2g
- protein7g
- salt2.13g
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Method
-
step 1
Heat the vegetable oil in a saucepan. Once hot, add the lemongrass and garlic and fry for 20 secs. Then turn off the heat.
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step 2
Add the chilli powder, sugar, and salt. Mix well and make sure the sugar dissolves.
-
step 3
Meanwhile, cook the udon noodles according to packet instructions.
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step 4
Once the udon are cooked, drain (if needed) and place them into the chilli oil pan. Toss until the noodles are fully coated in the chilli oil.
-
step 5
Divide the noodles between two bowls and top with freshly chopped coriander.
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A star rating of 4.4 out of 5.12 ratings
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