Pork gyozas
Learn to make these punchy Japanese parcels with our step-by-step guide. They're served with a zingy homemade dipping sauce
Black tahini noodles with crispy spring onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g dried udon noodles
- 70ml olive oil
- 3 spring onionschopped
- 2 garlic clovesminced
- 2 tbsp soy sauce
- 1 tbsp sriracha chilli sauce
- 2 tsp runny honey
- 2 tbsp rice vinegar
- 4 tbsp black tahini(I used Belazu)
- toasted sesame seedsto garnish
Nutrition: Per serving
- kcal923
- fat55g
- saturates8.2g
- carbs87.6g
- sugars13.8g
- fibre4.2g
- protein17.4g
- salt5.5g
Method
step 1
Simmer the udon noodles in boiling water for 10 mins, then drain in a colander and rinse with cold water. Set aside.
step 2
Heat 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 3
In 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 4
Add 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.
