This style of dish was traditionally sold by hawkers who went around the narrow streets of Szechuan villages on foot, carrying with them everything required to put together these spicy noodles.
- 1 Tbsp vegetable oil
- A thumb of finely chopped fresh ginger
- 100 g plain tofu or more if required, diced
- 1.5 Tbsp soya sauce/tamari to taste
- 3 Tbsp chilli oil see below
- 2 Tbsp toasted sesame seeds coarsely ground
- 3 Tbsp soya sauce
- 400 g udon noodles
- 2 spring onions chopped
Chilli Oil ingredients (makes 180ml):
- 3/4 cup peanut oil
- 7 dried red chillies
- 1 Tbsp Szechuan peppercorns
First, make the chilli oil:
Heat the oil in a saucepan and add the chillies / peppercorns. Simmer over low heat for 3/4 mins. Remove from heat, allow to cool, then strain. Discard the chillies and peppercorns and store the chilli in an airtight jar. Keeps for a month.
For the noodles:
Heat the veg oil in a saucepan and sauté ginger for 10 seconds over medium heat. Add the tofu and stir, adding 1.5 Tbsp soy sauce.
In a bowl, mix the chilli oil, sesame seeds and the remaining soy sauce to make a sauce.
Immerse the udon noodles in 6 cups of boiling water for 2-3 mins to refresh. Drain and divide into individual bowls.
Spoon a heaped Tbsp of sauce onto each bowl of noodles with the chopped spring onions and chilli sauce.
Mix thoroughly before eating.