This is an incredibly quick way to get your spicy-oily noodle kick, said chef and Japanese-cookery fan Tim Anderson. Three ingredients, about five minutes of cooking, and the flavour is like pizza, in udon form. Embellish it however you like: it’s nice with spinach, mushrooms or artichoke hearts.
Ingredients (serves 2)
- 75g ’nduja
- 1 heaped tsp fennel seeds
- 2 portions udon noodles, par-cooked according to the packet instructions
- a few leaves of fresh basil (optional, to serve)
- grated Parmesan (optional, to serve)
Method
- Place the ’nduja in a frying pan set over a medium-high heat.
- Break it up into small chunks and, when it starts to melt into a scary red puddle, add the fennel seeds and let things sizzle for 1-2 minutes.
- Add the par-cooked udon and sauté for a few minutes to coat the noodles (a splash of the udon cooking water, or just tap water, may help to liquefy the ’nduja and form a sauce).
- Dish up and garnish with basil and grated parmesan, if you’ve got it.
Taken from JapanEasy Kitchen: Simple Recipes Using Japanese Pantryby Tim Anderson
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.