Sesame Chilli Ginger Noodles…Yes, I am still at it!! those 10 minute meals, inspired by South East Asia, curled up in bed, reading and chomping away!! If you are still in the kitchen peeling, chopping, cooking and then cleaning after a 3-4 course meal, I bow to you!
Sesame Chilli Ginger Noodles
- Hakka Noodles, 1 packet (150 gm)
- Spring/Green onions/Scallions, only the green portion, 2-3
- Dark Soy sauce, ½ tsp
- Salt, if needed to taste
- Oil, 2 tbsp
For the paste:
- Sesame Seeds, 3 heaped tbsp
- Vinegar, 1 tbsp
- Light Soy sauce, 1 tbsp
- Dried red chilies, 3-4
- Fresh Ginger, 1″ -1 ½” piece
- Sugar, ½ -1 tsp (depending on how hot your red chilies are and how many you use)
Soak dried red chilies in hot water to re-hydrate for about half an hour. Drain the chilies and save a couple of tablespoons of the water.
Make a coarse thick paste by grinding together the chilies, sesame seeds, ginger, sugar, vinegar and light soy sauce. Use a little water saved from the soaked chilies if needed.
Boil the noodles in well salted water per instructions given on the packet. Drain, run through cold water, drain and keep aside.
Heat the wok on high heat and add oil. When the oil starts to shimmer, fry the ground paste in it for a couple of minutes.
Add in the noodles, dark soy sauce and toss to mix well.
Check for seasoning and adjust. Add in the green onions and mix well.
Good enough to eat on its own or with your favorite Indo Chinese curry.
You can add veggies or meat of your choice if you want but we like them best with just spring onions. (hah!! And you thought I didn’t add any veggies just because I am lazy!!!)