Name: 5-minute lemongrass & garlic chilli oil udon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 75ml vegetable oil; 1 lemongrass stalk topped and tailed, finely minced; 4 garlic cloves minced; 1 tbsp mild chilli powder (or gochugaru works great too); 1 tbsp sugar; 1/2 tsp sea salt; 300g fresh udon noodles; Handful of coriander finely chopped

5-minute lemongrass & garlic chilli oil udon

Inspired by my time working at a Vietnamese restaurant, this chilli oil udon is fragrant and one of my favourite speedy noodle recipes.

10 min total 5 min prep 5 min cook 2 592 cal

Ingredients

2 serv.

75ml vegetable oil
1 lemongrass stalk topped and tailed, finely minced
4 garlic cloves minced
1 tbsp mild chilli powder (or gochugaru works great too)
1 tbsp sugar
1/2 tsp sea salt
300g fresh udon noodles
Handful of coriander finely chopped

Instructions

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1 Heat the vegetable oil in a saucepan. Once hot, add the lemongrass and garlic and fry for 20 secs. Then turn off the heat.
2 Add the chilli powder, sugar, and salt. Mix well and make sure the sugar dissolves.
3 Meanwhile, cook the udon noodles according to packet instructions.
4 Once the udon are cooked, drain (if needed) and place them into the chilli oil pan. Toss until the noodles are fully coated in the chilli oil.
5 Divide the noodles between two bowls and top with freshly chopped coriander.