Cooking time: about 10 min – Prep time: 15 min – Serves: 2 bowls
Ingredients
250g udon noodles
1/2 tablespoon oil
1 teaspoon sesame oil
1 small shallot
1 small garlic clove
1 teaspoon freshly grated ginger
140ml coconut milk
2 teaspoons lime juice
2 teaspoons nuoc nam
A few coriander leaves
Equipment:
Kokko Kamado Little, L or XL
Small cast iron skillet
Chamba black clay plate
optional: Cast iron plancha grill plate to add some grilled vegetables or golden shrimp.
Preparation:
1. Cook the noodles in a large amount of boiling salted water.
2. Don’t overcook: drain as soon as they are al dente, then rinse under cold water (to stop the cooking), and drain again.
3. Finely slice the shallot.
4. Peel and grate the garlic clove. Mix the shallot, garlic, and ginger together.
5. Heat the oils in the cast iron skillet and sauté this mixture for about 3 minutes. Mix the coconut milk, lime juice, and nuoc nam. Pour this mixture into the skillet and let it simmer gently for 5 minutes, so the sauce thickens. You can add a splash of water to slow down the cooking if the sauce thickens too quickly.
6. Add the udon noodles to the sauce. Once they’re hot, it’s ready! Serve in a bowl and top with a few coriander leaves for garnish!
Tips: you can add diced bamboo shoots, or swap the noodles for golden wok-fried shrimp!
