How to Make Midnight Noodles

Ingredients

• 200 g Udon Noodles (fresh or dried; if dried, follow package cooking time)
• 2 tbsp Rice Wine Vinegar (Chinese rice wine vinegar for authentic tang)
• 2 tbsp Toasted Sesame Oil (dark, toasted sesame oil for nutty flavor)
• 2 tbsp Soy Sauce (light soy sauce)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tbsp Neutral Oil (vegetable or canola oil for toasting seeds)
• 1 tbsp Sesame Seeds (raw; toasted in skillet)
• 0.5 tsp Crushed Red Pepper Flakes (adjust to desired heat)
• 2 stalks Scallions (white parts sliced thin; green parts sliced for garnish)

Instructions

1. Make the sauce

   In a small mixing bowl whisk together rice wine vinegar, toasted sesame oil, soy sauce, and sugar until the sugar dissolves.

   Time: PT2M

2. Toast sesame seeds

   Heat the skillet over medium heat, add the sesame seeds, and stir constantly until they turn golden and pop like popcorn.

   Time: PT1M

3. Infuse oil with scallion whites

   Turn off the heat, add the neutral oil to the skillet, then add the sliced white parts of the scallions. Let sit for about 30 seconds to release aroma.

   Time: PT30S

4. Combine sauce

   Pour the prepared sauce into the skillet, stir to coat the scallion pieces and sesame seeds.

   Time: PT1M

5. Cook udon noodles

   Bring a large pot of water to a rolling boil, add the udon noodles and cook for about 4 minutes, or until just al dente.

   Time: PT4M

   Temperature: 100°C

6. Combine noodles with sauce

   Drain the noodles in the colander, then add them to the skillet. Toss quickly to coat the noodles, then stir in the sliced green scallion tops.

   Time: PT1M

7. Serve

   Transfer the noodles to serving bowls, drizzle a little extra toasted sesame oil if desired, and enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g