HOUSE OF ASIA
See the recipe
Biang Biang Noodles
These quick biang biang noodles are bursting with the aroma of garlic, ginger, and sesame. A rich tahini and soy sauce coats the springy noodles, creating a dish perfect for a quick lunch or dinner.
Ingredients
- 200 gr Fresh udon noodles from House of Asia
- 3 tablespoons House of Asia Light Soy Sauce
- 2 tsp Tahini QF Quality Food
- 2 tsp Crunchy Garlic in Ipincio Oil
- 1 spoon House of Asia white sesame seeds
- A few leaves of pak choi cabbage
- a handful of spring onions, finely chopped
- 3 cloves of garlic, finely chopped
- about 4 cm piece of ginger, finely chopped
- 50 ml rapeseed oil
A method of preparing
- Cook the noodles according to the package instructions. Add the pak choy leaves 2 minutes before the end of cooking.
- In a large bowl, combine the ginger, garlic, white parts of the scallions, sesame seeds, tahini, and soy sauce. Pour 3-4 tablespoons of boiling oil over the mixture to combine and release the flavors. Finally, add the chili oil.
- Transfer the hot noodles and pak choy to the bowl with the prepared sauce. Mix thoroughly until the sauce coats every ingredient.
- Serve immediately, sprinkled with the green part of the spring onion.
To make the sauce even more aromatic, you can lightly heat the sesame seeds in a dry pan before adding the boiling oil – this will give them a nutty flavor that will perfectly combine with the tahini paste.
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