Umami Noodles

These super easy super delish noodles are fantastic on their own but they are also a perfect vessel for your go to protein or with a fried egg.

*just stick to the measurements and feel free to substitute soy with Tamari or Coco Aminos to keep it soy-free. Or add lime zest and juice instead of vinegar for a zing.

Ingredients (serves 2)

200-220g Cooked Noodles

Base

2 tbsp Neutral Oil such as Vegetable, Sunflower or Canola

4 scallions, finely chopped

1” ginger, peeled & grated (optional)

4 garlic cloves, peeled & crushed

1 tsp hot chile pepper flakes (substitute ground black or white pepper)

1/2 tbsp ground coriander seeds

1/2 tsp ground turmeric

Sauce

1 tsp Cornstarch

2 tbsp Light Soy Sauce

2 tsp Rice Vinegar (substitute with any white vinegar)

1/2 tbsp Brown Sugar or Maple Syrup

Garnish

1-2 tsp Roasted sesame seeds

1 tbsp chopped Basil, Chives or Cilantro

Directions

💥 Whisk all Sauce ingredients and keep it aside. Now, in a large heatproof bowl (you can totally use a large cookware too), combine all base ingredients except oil. Heat up oil until it’s making a sizzling noise ( about 4 mins on medium flame). Pour the super hot oil into the bowl with aromatics, give everything a good mix. Now add the sauce into the bowl. Cover & let the flavors meld for 10 mins

💥Meanwhile whisk all sauce ingredients and keep it aside. Cook the noodles according to package instructions and transfer straight into the large bowl with aromatics and sauce.

💥 Toss everything until well combined. Garnish with toasted sesame seeds & herbs. Serve right away!