ASIAN CHILLI NOODLES

 

INGREDIENTS

2 x 270g packet UDON noodles, cooked

2 TBSP oil

1 brown onion, diced (2-3cm pieces)

200g fresh shiitake mushrooms, sliced

1 TBSP minced garlic

1 TBSP sesame oil

1 small bunch broccolini, trimmed and sliced (2-3cm pieces)

4 spring onions, sliced (2-3cm pieces)

1/3 CUP water

CHILLI SAUCE

1 CUP chicken-style stock (or vege)

2 TSP crunchy chilli oil (Lao Gan Ma)

2 TBSP light soy sauce

2 TBSP black vinegar

1 TBSP spicy bean paste (Mapo Sauce)

3 TBSP chilli bean sauce (Toban Djan)
OR 3 TBSP regular soy bean sauce (for less heat)

1 TBSP Siracha (or less for less heat)

 

INSTRUCTIONS

  1. Cook noodles to packet instructions, drain and set aside.

  2. In a large measuring cup or bowl, whisk all sauce ingredients until combined and set aside.

  3. Place sliced broccolini and white parts of spring onions in a small bowl.

  4. Place green parts of spring onions in a separate bowl.

  5. Heat a wok or large pan on a medium heat, then add 2 TBSP regular oil and onions stirring regularly. Cook until onions start to soften, around 4-5mins.

  6. Add sesame oil, garlic and shiitake mushrooms and stir to combine and cook for 20-30seconds. Add 2-3 TBSP of the chilli sauce mixture and stir. Cook for 4-5mins stirring regularly, until mushrooms start to soften.

  7. Add broccolini, white parts of spring onions and 1/3 CUP water. Mix well then cover with a lid and cook for 4-5mins, stirring half way.

  8. Remove the lid, then add green parts of spring onions, cooked noodles, and the rest of the chilli sauce mixture. Turn off the heat and mix well.

  9. Serve and enjoy!

Note: Adjust the heat in this dish by using regular soy bean sauce instead of chilli bean sauce, and add less Sriracha.
Note: You can use any type of noodle you like, but thick noodles work best for this dish.
Note: Substitute broccolini for other Asian greens if you prefer