Ingredients for 2 persons:
- 170 g of pre-cooked udon noodles
For the sauce:
- 1/2 tbsp vegetable oil
- 1 chopped garlic clove
- 1 shallot, finely chopped
- 1 tbsp. ginger, peeled and finely chopped
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 354 ml water
- 1 tsp sugar
- 1 teaspoon granulated chicken stock
- 1 tbsp toasted sesame seeds
- 1/2 tsp chilli oil
- 1 teaspoon sesame oil
Toppings:
- lime
- boiled egg
- nori seaweed
Preparation:
In a saucepan over medium heat add the oil, garlic, ginger and shallot. Cook for 3-4 minutes until the shallots turn transparent.
Add the miso, soy sauce and stir until the miso is completely dissolved, then add the water, sugar and chicken stock, stir and bring to the boil. Once it has started to boil, lower the heat to the minimum and leave to cook for 15 minutes.
After this time, remove from the heat and add the chilli oil, sesame oil and sesame seeds.
Transfer the sauce to a tupper and refrigerate for an hour to allow the flavours to settle.
Cook the noodles according to the instructions on the packet. Once cooked, rinse under cold water and drain well.
Finally, serve them in two different bowls and accompany them with the toppings and the sauce in separate bowls so that the noodles can be dipped in it.
