Black tahini noodles with crispy spring onions
Black tahini gives a deep savouriness to this noodle dish, perfectly balancing the sweet and spicy flavours of honey and sriracha. On the table in 20 minutes, it's a delicious midweek winner
- Serves: 2 persons
- 200g dried udon noodles
- 70ml olive oil
- 3spring onions, chopped
- 2garlic cloves, minced
- 2tbsp soy sauce
- 1tbsp sriracha chilli sauce
- 2tsp runny honey
- 2tbsp rice vinegar
- 4tbsp black tahini (I used Belazu)
- toasted sesame seeds, to garnish
Step 1Simmer the udon noodles in boiling water for 10 mins, then drain in a colander and rinse with cold water. Set aside.
Step 2Heat the olive oil in a deep frying pan over a medium heat, then add the chopped spring onions, frying for 2-3 mins or until they are crispy but not burnt. Remove the spring onions with a slotted spoon and leave to drain.
Step 3In the same oil, add the minced garlic and sizzle for 1 min, then add the soy sauce, sriracha, honey and rice vinegar. Whisk well, then add the black tahini, warming through for 1-2 mins and whisking into a smooth, glossy sauce.
Step 4Add the noodles to the pan and use tongs to toss and coat the noodles in the tangy savoury sauce. Serve in two bowls, top with the crispy spring onions and garnish with toasted sesame seeds.