Chinese chili and scallion udon noodles

Hi foodies yesterday night made a nice umami udon noodles with scallions from Chris Kimballs milk street kitchen magazine. Love how he runs this new state of the art test kitchen and they come up with so many recipes id thought id share with you fans and ditch the take out make this instead





Chinese chili and scallion noodles
From milk street kitchen magazine

12 oz udon noodles
5 tbl soy sauce
3 tbl rice vinegar
3 tbl brown sugar
1 tbl fish sauce
1/4 cup grapeseed oil or other netural oil
2 tsp sesame seeds
1 tsp red pepper flakes
12 scallions white and green parts thinly sliced on bias
4 fried eggs to serve optional (like we did here in the chef ava marie kitchen)
Method
Bring a large pot of salted boiling water to a boil add the noodles and cook to package directions then drain and rinse.
Meanwhile in a bowl whisk together the soy sauce,  vinegar, brown sugar and fish sauce
In a small saucepan over medium, heat the grapeseed oil, sesame seeds and chili flakes until pepper flakes are fragrant and seeds begin to brown 3-5 minutes off heat add the scallions then transfer oil mixture to soy mixture
Add cooked pasta with the sauce and toss add more scallion greens reserving a little for garnish and toss. Divide into 3 serving bowls and top each with more scallions and a fried egg if using like we did

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