The cupboards were bare-ish, so it was time to improvise. I made a simple sour udon with chopped cashews, pumpkin seeds and red chilli, accompanied by a carrot and radish salad with wasabi dressing.
For the dressing I used:
2 tbsp sesame oil
2 tbsp neutral oil (I used sunflower)
1 tbsp rice wine vinegar
1 tsp honey
Pea-sized lump of wasabiJuice of half a lemon
Good pinch salt and pepper
Half a red chilli, finely chopped
I dressed a simple salad of carrot ribbons and sliced radish, topped with a generous handful of sesame seeds. Quick, easy and delicious.
The Udon were super quick too. I just toasted a handful of chopped cashews and a handful of chopped pumpkin seeds in 2 tbsp of sesame oil. When brown and fragrant, I added cooked udon noodles, 1 tbsp fish sauce, 1 tbsp mirin, 2 tbsp soy sauce and the remaining half chilli, sliced. Fried it up for 2 minutes and served.
The whole shebang took about 15 minutes to cobble together. Speedy eating.
You know, the speed-peeler is fast becoming my favourite kitchen utensil. It whipped up my carrot salad in seconds.
What a hero.