Umami Noodles

These super easy and super delish noodles are fantastic on their own ,but they are also a perfect vessel for your go to protein or with a fried egg.

*just stick to the measurements and feel free to substitute soy with tamari or coconut aminos to keep it soy-free. Or add lime zest and juice instead of vinegar for a zing.

Ingredients (serves 2)

200-220g cooked noodles

Base

2 tbsp neutral oil such as vegetable, sunflower or canola

4 scallions, finely chopped

1” ginger, peeled & grated (optional)

4 garlic cloves, peeled & crushed

1 tsp hot chile pepper flakes (substitute ground black or white pepper)

1/2 tbsp ground coriander seeds

1/2 tsp ground turmeric

Sauce

1 tsp cornstarch

2 tbsp light soy sauce

2 tsp rice vinegar (substitute with any white vinegar)

1/2 tbsp brown sugar or maple syrup

Garnish

1–2 tsp roasted sesame seeds

1 tbsp chopped basil, chives or cilantro

Directions

1. Whisk all sauce ingredients and keep it aside. Now, in a large heatproof bowl (you can totally use a large cookware too), combine all base ingredients except oil. Heat up oil until it’s making a sizzling noise ( about 4 mins on medium flame). Pour the super hot oil into the bowl with aromatics, give everything a good mix. Now add the sauce into the bowl. Cover & let the flavors meld for 10 mins

2. Meanwhile whisk all sauce ingredients and keep it aside. Cook the noodles according to package instructions and transfer straight into the large bowl with aromatics and sauce.

3. Toss everything until well combined. Garnish with toasted sesame seeds & herbs. Serve right away!