A blue bowl of black tahini noodles with crispy spring onion next to a small pot of sesame seeds

Black tahini noodles with crispy spring onions

Name: Black tahini noodles with crispy spring onions
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200g dried udon noodles; 70ml olive oil; 3 spring onions, chopped; 2 garlic cloves, minced; 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 seeds, to garnish

Preparation and cooking time
- Prep:5 mins
- Cook:15 mins
Easy
Serves 2

Ingredients

200g dried udon noodles
70ml olive oil
3 spring onions, chopped
2 garlic cloves, minced
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 seeds, to garnish

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.