Prep 10m | Cook 20m | Serves 4 

Ingredients

  • 350g dried udon noodles 
  • 2 bunches broccolini 
  • 1 tablespoon sunflower oil 
  • 3cm piece (15g) ginger, peeled, finely chopped 
  • 1 garlic clove, crushed 
  • Toasted white sesame seeds, to serve 
  • Sichuan sauce 
  • 1/3 cup (80ml) light soy sauce 
  • 1/4 cup (60ml) black (chinkiang) vinegar  
  • 2 tablespoons spicy chilli sauce 
  • 3 tablespoons Sunshine Low GI sugar 
  • 1 long red chilli, thinly sliced 
  • 1 spring onion, thinly sliced 

Method

  1. For the Sichuan sauce, combine all ingredients in a bowl, stirring, until the sugar has dissolved. Set aside.
  2. Cook noodles in a large saucepan of boiling water according to packet instructions, adding broccolini in the last 4 minutes of cooking. Drain and rinse undercold water. 
  3. Heat oil in a wok over low heat, then add ginger and garlic, and cook, stirring occasionally, for 3 minutes or until softened and fragrant. Increase heat to high and add broccolini and noodles, tossing to coat.
  4. Add Sichuan sauce and cook, stirring, for 2 minutes or until sauce has reduced slightly.
  5. Divide among serving bowls and sprinkle with toasted sesame to serve.