Recipe by Judy Kim from the New YorkTimes food section
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute.
Substitutions are welcome: Swap in chili crisp in place of the chili oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chili oil brings a citrusy flavor that is hard to replicate, so don’t skip it.
It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle.
Fried shallots are here for texture, but omit them if you use chili crisp.
Serves 4
14 oz dried udon noodles
¼ cup chili oil with crunchy garlic
2 tbsp toasted sesame oil
2 tsp Sichuan chili oil, or to taste
2 tsp soy sauce
½ cup finely sliced garlic chives or scallions, plus more for garnish
2 tbsp store-bought fried shallots, crumbled by hand (optional)
½ cup finely chopped cilantro, plus a few sprigs for garnish
Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss the cooled noodles into the chili oil mixture.
Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.