serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Noodle Salads
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g thin fresh egg noodles
- 2 garlic cloves, grated
- 1 cm piece peeled ginger, grated
- 2 spring onions, finely sliced
- 1 cucumber, finely julienned
- 1 carrot, finely julienned
- 5 red radishes, finely julienned
- toasted sesame seeds, for sprinkling
Sichuan chilli oil
- 500 ml (2 cups) vegetable oil
- 2 cm piece ginger, thickly sliced
- 1 small red onion, peeled and sliced
- 3 spring onions, cut into 5 cm lengths
- 2 star anise
- 2 black cardamom pods, bashed
- 1 large piece cassia
- 3 dried bay leaves
- 1 cup Chinese dried chillies flakes
- 2 tbsp sesame seeds
- ¼ cup Sichuan peppercorns
Sesame sauce (makes extra)
- 60 ml (¼ cup) Chinese sesame paste (or tahini)
- 2 tbsp hot water
- 2 tbsp soy sauce
- 2 tbsp black vinegar
- 2 tbsp sesame oil
- 1 tbsp caster sugar
Resting time: 1 hour
Instructions
- For the chilli oil, place the oil in a saucepan and heat to 200˚C. Add the ginger, onion, spring onion, star anise, cardamom, cassia and bay leaves and fry until the wet aromatics appear dry and lightly browned. Remove the oil from the heat and using a small strainer, remove and discard all the solids from the oil. Allow the oil to cool for a few minutes. Meanwhile, combine the chilli flakes, sesame seeds and Sichuan peppercorns in a heatproof bowl. Pour the hot oil over the chilli flake mixture and stir to combine. Allow the oil to cool completely for about 1 hour, and then transfer the chilli oil to jars for storing.
- For the sesame sauce, place the sesame paste and hot water in a large bowl and stir to combine. Add the remaining ingredients and stir until the sugar dissolves.
- Bring a saucepan of water to the boil. Add the egg noodles and cook according to packet directions, then refresh in cold water for a few minutes. Drain well, then add to the bowl of sesame sauce along with the garlic, ginger and spring onion and as much of the sesame sauce and chilli oil as you like. Toss to combine well, then transfer to a serving dish. Top with the julienned vegetables, toasted sesame seeds and a bit of extra chilli oil.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Noodle Salads
