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Ingredients
- 1 tablespoon peanut oil
- 1/2 teaspoon sesame oil
- 1 small onion, finely sliced
- 1 small red chilli, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon freshly grated ginger
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 270 ml (9 1/2 fl oz) coconut milk
- 500 g (1 lb 2 oz) fresh udon noodles
- 1 small handful coriander (cilantro) leaves
- crisp fried shallots (optional), to serve
Method
1. Heat the peanut and sesame oils in a wok and swirl to coat. Add the onion, chilli, garlic and ginger and stir-fry for over medium heat for 2–3 minutes, or until the onion is tender.
2. Add the combined lime juice, fish sauce, sugar and coconut milk, bring to a simmer and add the noodles. Cook, stirring, for 4–5 minutes, or until the mixture boils and thickens. Spoon into serving bowls and garnish with the coriander leaves and crisp fried shallots.
