Sesame Udon with Chile Oil, Shrimp, and Lop Cheung |
Ten Ingredients, Ten Minutes! |
The star of the show for me and the tenth ingredient is the chile oil, below, made by pouring some oil into a pan and adding a few tablespoons of chile flakes and heating to just the boil, then turning it off and letting the oil flavor while prepping the rest of the dinner.
Chile Oil |
For the dressing for a pound (500g) of noodles, start with 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sweetener, 1 tablespoon chile oil, and 1 tablespoon sesame oil.
The assembly of this dish couldn't be simpler: mix the dressing in a big bowl; cook the garlic, shrimp, and lop cheung; refresh the udon in boiling water; mix all the ingredients in the bowl with the dressing and the green onions. Toss and let it stand for a minute. Adjust seasonings to your taste. I wanted more soy and chile oil; Ann wanted more sweetener in hers. We each adjusted our own bowls.
Awesome, easy, ten ingredients and ten minutes!
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