Soba Noodles with Sesame Dressing - Chef Recipe by Danielle Alvarez

Ingredients

180 g dried soba noodles
1 bok choy, split in half
2 tsp neutral oil
100 g mushrooms (shiitake, oyster or wood ear), sliced
6 spring onions (scallions), thinly sliced

Sesame dressing:

1 tsp red or white miso
2 Tbs tahini
1 tsp grated ginger
1 Tbs rice wine vinegar
2 tsp sesame oil
2 tsp light soy sauce
2 tsp maple syrup or honey
2 Tbs water
Pinch of fine sea salt

Crunchy chilli oil:

100 g French shallot (about 2 large shallots), finely diced
250mL neutral oil
40 g garlic (about 8 cloves), peeled and thinly sliced
40 g sliced almonds, finely chopped
1 Tbs sesame seeds
1 star anise pod
3 Tbs Aleppo or Korean chilli flakes (see note)
Pinch of fine sea salt
2 tsp white (granulated) sugar

Method

Before you begin: You’ll have enough leftover crunchy chilli oil to keep in a glass jar in the fridge to use next time you make this dish, or to add a little zing to other dishes. Feel free to halve the recipe if you don’t want leftovers.

Crunchy chilli oil:

Combine the shallot and oil in a small sauté pan and place over a medium heat. Cook until the shallot is starting to turn golden. Use a skimmer, or spoon, to scoop the shallot out of the oil and set it aside.

Add the garlic, almonds, sesame seeds and star anise to the oil and let them sizzle until everything is caramelised and golden. Turn the heat off and add in the chilli flakes, salt and sugar. Set aside to cool.

Dressing:

To make the dressing, combine all the ingredients in a small bowl and whisk to combine. Add a little more water if the mixture is too thick – it should be the consistency of thick pouring cream and completely smooth.

Bring a pot of water to the boil and cook your noodles according to the package instructions. Add the bok choy into the same pot with noodles for the last minute of cooking. Strain and rinse everything under cold running water and set aside in a colander to continue to drain.

Heat a small sauté pan over a medium heat and add the neutral oil. Sauté the mushrooms in the oil until they’re cooked, about 2–3 minutes. Set them aside.

To serve:

Place your noodles and the bok choy in a bowl and drizzle them with some of the sesame dressing and the crunchy chilli oill; use as much or as little of the dressing and oil as you like and save the rest for another time.

Serve the noodles either at room temperature or cold, topping them with the sliced spring onions and the sautéed mushrooms.

Pour the chilli oil into a clean glass jar and store it in the fridge. This oil will happily keep for months.

Note:

Standard chilli flakes, as opposed to the Aleppo or Korean ones I’ve used here, include seeds and carry slightly more heat so if you’re using these, start with 1 tablespoon to see how much heat suits your palate. Aleppo or Korean chilli flakes will give your oil a beautiful bright red colour that the standard chilli flakes won’t.

Serving suggestions:

This crunchy chilli oil is so versatile. Try it on cooked green beans or soft polenta with a poached egg, and for the brave, it can even share plates with your favourite pasta. It is also great with silken tofu.

Credits: Images and text from Recipes for a Lifetime of Beautiful Cooking by Danielle Alvarez with Libby Travers. Murdoch Books RRP $49.99

Photo Credits: Images and text from Recipes for a Lifetime of Beautiful Cooking by Danielle Alvarez with Libby Travers. Murdoch Books RRP $49.99