SIZZLING RED OIL NOODLES

The name of this recipe makes it sound very dramatic and theatrical, which it is. Pouring hot oil over the raw ingredients and noodles creates mini fireworks inside the bowl. But the reason I love it most is that it’s so quick and uses only one pan.

SERVES 2

1 tbsp light soy sauce

1 tbsp chinkiang black rice vinegar

1 tsp golden caster sugar 2 nests Taiwanese flower-petal noodles or wide wheat noodles

2 heads choi sum or pak choi, leaves separated

2 tsp Sichuan ground chilli flakes (see note) 2 spring onions, finely sliced 2 large (or 4 small) garlic cloves, grated or crushed

1 tsp toasted sesame seeds sea salt

3 tbsp neutral oil

2 fried eggs (optional)

Combine the light soy sauce, vinegar and sugar in a cup and stir until the sugar dissolves.

Bring a pot of salted water to the boil and add the noodles. Cook according to the packet instructions. When there is 1 minute of cooking time left, add the leafy greens. Once cooked, pop the noodles and greens into a colander and rinse with cold water – this keeps the noodles springy and stops them clumping together.

Divide the noodles and greens between two bowls. On top, in small separate piles, add the ground chilli, spring onions, garlic, sesame seeds and a pinch of sea salt.

Move your bowls close to the hob, so you aren’t carrying a hot pan of oil across the kitchen. Heat the neutral oil in a small pan over a high heat until it’s smoking. This may seem a little daunting, and be sure to use caution, but you do want it to be hot enough to see smoke rising. Once hot enough, immediately pour the oil over the two little collections of aromatics on top of the noodles, half over each. The oil should splutter a little as it hits the wet ingredients and cooks the garlic.

Divide the soy sauce mixture between the two bowls and toss everything together. I love to serve this with a simple fried egg on top, if I’m in the mood, but it’s just as good without.

NOTE Be sure to use Sichuan ground chilli flakes for this recipe. These will give the dressing a gorgeous bright red hue and the traditional flavour profile. Gochugaru – Korean red pepper flakes – will also work. Italian chilli flakes will not give the same flavour or colour, so don’t be tempted to use them if that’s all you have in your cupboard.