Sesame Ginger Noodles with Chilli, Garlic and Coriander

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Quick and easy to make and bursting with flavour, Sesame Ginger Noodles with Chilli, Garlic and Coriander is an Indonesian inspired quick noodle dish which can be served as is or enhanced in a range of ways to suit your palate and what you have available in the fridge. You can make this recipe with meat, with fish, vegetarian or vegan. For example –

• These noodles complement fish very well – try serving them with a filet of salmon or stir through some cooked prawns.
• Also delicious with chicken either shredded or chicken satay. Better still at this time of year, shredded turkey.
• Add more vegetables such as mange tout, snow peas, beansprouts, chopped tomatoes, small florets of broccoli, shredded cabbage, carrots slices, thinly sliced courgette/zucchini, you could even add shredded Brussels sprouts
• Some fried, poached, soft or hard boiled eggs,
• Fried tofu.

Ideal during the festive season:

I love recipes like this in between Christmas and New Year – after a few days of cooking and eating too much turkey, cheese and chocolate, I crave lighter and spicier meals, which I can throw together incredibly quickly and use up the last remnants of turkey and vegetables, still loitering in my fridge.

I use Chilli Oil to make this dish:

I make this dish using Chilli Oil; it adds a delicious warmth throughout the dish, but if you don’t have any, or don’t like too much spice, use olive oil and add extra chilli flakes, if desired.

How to make Sesame Ginger Noodles with Chilli, Garlic and Coriander

Collect all your ingredients together:

• Chilli Oil – or use olive oil and increase the dried chilli flakes
• dark sesame oil
• fresh ginger, peeled and grated
• garlic cloves, peeled and crushed
• dried chilli flakes
• soy sauce
• kecap manis/sweet soy sauce
• prepared fresh egg noodles
• shredded coriander or you can use parsley or basil or a mix of all 3
• spring onions, trimmed and finely sliced
• toasted sesame seeds

Now throw this all together in a matter of minutes!

1. Heat the oils over a medium heat in a saucepan large enough to hold all the noodles. Add the garlic, ginger and chilli and cook very gently for 1 minute, just until aromatic – do not let them brown.
2. If you have time, let sit for 5 minutes for the flavours to develop.
3. Stir in the soy sauce, kecap manis and the noodles. Mix thoroughly.
4. Warm over a moderate heat for a minute or two until everything is hot. Toss in the fresh herbs and then serve immediately garnished with sesame seeds and spring onions. Taste and add salt and pepper, if necessary.
5. Serve with more soy sauce on the side.

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Made this recipe?

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