Adam’s Udon Noodles
Note: This is a light dinner that can be served at any temperature, from chilled to warm. This simple shared noodle dish pairs udon noodles with some compatible ingredients. If you prefer rice vermicelli noodles, use those instead. To make the meal heavier, add some cooked shredded chicken. From “Adam’s Big Pot, Easy Meals for Your Family,” by Adam Liaw.
• About 2 lb. (32 oz.) fresh or frozen udon noodles (see Note)
• 4 hard-cooked eggs, peeled and cut in half
• 2 c. finely shredded cabbage
• 5 to 6 in. of a seedless cucumber, peeled and cut into thin matchsticks
• 1 c. fresh cilantro leaves
• 3 spring onions, trimmed and finely sliced
• 1/2 c. crushed roasted peanuts
• 1/2 c. peanut oil
• 6 garlic cloves, peeled and roughly chopped
• 3 dried red chiles, sliced, or 1 tsp. chile flakes
• 1 tsp. caster sugar
• 4 tbsp. fish sauce
• 1/2 c. fresh lemon juice
Cook the noodles according to package directions, drain well. Transfer to a large platter or individual serving plates, and top with eggs and piles of the cabbage, cucumber, cilantro, onions and peanuts.
To make the dressing, heat the oil in small frying pan over medium heat and cook the garlic until it begins to brown. Add the chile and continue to cook until the garlic and chile are well toasted.
Turn off the heat and add the sugar, fish sauce and lemon juice. Stir well and pour the hot dressing straight over the noodles and other ingredients. Toss salad and serve.