For the noodles • 200g noodles (udon, egg noodles, or ramen) • 1 tbsp vegetable oil • 4 cloves garlic, finely sliced • 1 red pepper, thinly sliced • A handful of tenderstem broccoli, chopped • 2 spring onions, sliced (plus extra for topping) • 1 tbsp sesame seeds
For the sauce • 3 tbsp soy sauce • 1 tbsp dark soy sauce • 1 tbsp sesame oil • 1 tbsp rice vinegar (or lime juice) • 1 tbsp honey or brown sugar • 1–2 tsp sriracha (optional but recommended) • 60ml water
Method Cook the noodles according to packet instructions. Drain and set aside. In a wok or frying pan, heat the vegetable oil on medium. Add the garlic and fry 30 seconds until fragrant (don’t burn it!). Add the red pepper and broccoli. Stir-fry 3–4 minutes until soft but still with a bite. Whisk together all sauce ingredients and pour into the pan. Let it bubble and thicken slightly. Add the noodles and toss until glossy and well-coated. Stir in the spring onions (reserve some for topping). Plate up and finish with extra spring onion + sesame seeds.
