Noodles con pak choi, sesamo nero e olio ai cipollotti

Ingredienti

• 1/2 a bunch of spring onions
• 2/3 cup canola oil (or other flavor neutral oil)
• 2 tsp soy sauce (gluten-free variety if needed)
• 1 tsp kecap manis
• 16 oz fresh udon noodles (or substitute dry noodles)
• 3 bunches of bok choy leaves (halved)
• big pinch of salt
• 1 tsp black sesame seeds

Preparazione

1. 1

   Thinly slice on an angle some of the green parts of spring onion (to yield about 2 tablespoons) and set aside. Chop the remaining spring onions into 5 to 6 cm lengths and add to a small saucepan. Add the oil to the saucepan and place over a low heat for 30 minutes to infuse.

2. 2

   Strain the oil, discard the onions and allow the oil to cool slightly before adding the soy sauce and kecap manis. Add the sauce to a large mixing bowl and set aside while you steam the bok choy and noodles.

3. 3

   Lightly oil a bamboo steamer and add the bok choy and noodles.

4. 4

   Add the bok choy and noodles to the boil with the oil and toss to combine. Add the salt and black sesame sees and toss through to coat.

5. 5

   Divide the between 4 bowls and garnish with the reserved spring onion.