Spring Onion & Garlic Chili Udon Noodles
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Learn how to make this spring onion and garlic chili udon noodle recipe. Filled with flavour and packed with a bit of heat, this stir-fry is easy and delicious!
1 Pkg Kim Phat Udon Noodles
4 cups 1” (2.5 cm) sliced scallions
1 tbsp canola oil
2 tbsp finely minced garlic
1 ½ tbsp LaoGanMa Chili in Oil Crisp
1 tbsp ChinaLily Sauce Soya
1 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tsp sugar
1 tsp EightTrs Sesame Oil
1 tsp sesame seeds
1 Pkg Kim Phat Udon Noodles
4 cups 1” (2.5 cm) sliced scallions
1 tbsp canola oil
2 tbsp finely minced garlic
1 ½ tbsp LaoGanMa Chili in Oil Crisp
1 tbsp ChinaLily Sauce Soya
1 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tsp sugar
1 tsp EightTrs Sesame Oil
1 tsp sesame seeds
Directions
1Bring a large pot of water to boil over high heat. Cook the udon noodles according to package directions. Drain, rinse under warm water and set aside.
2Meanwhile, heat a large skillet or wok over medium high heat. Add the scallions to the dry pan and roast for 2-3 mins, until lightly charred and fragrant. Remove from the pan and set aside.
3Return the pan to the heat and reduce the heat to medium. Add the canola oil and garlic, cooking for 30 seconds until fragrant and lightly caramelized. Remove the pan from the heat and stir in the chili crisp, soya sauce, dark soya sauce, rice vinegar, sugar and sesame oil.
4Add the cooked udon noodles and charred scallions back to the pan. Toss well to coat evenly in the sauce. Garnish with the sesame seeds and serve immediately.
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