Located right across the Emirate Stadium, this un-impressive, barely better than your usual Chinatown joint -looking Chinese restaurant is a true hidden gem.
They specialise in dishes from the Xi’an province and that’s where I had my first taste of Xi’an style noodles. Hot, salty, with a strong taste of garlic and warmth of chilli, it’s China’s answer to Italy’s aglio e olio.
Needless to say, it was love at first bite.
And as it turns out, Xi’an-style noodles also happen to be an excellent budget recipe, being entirely made up of store cupboard ingredients. (I added pak choi, but feel free to switch for any leftover greens you have or to skip it entirely)
So next time you’re in the supermarket, I recommend you pick up the below ingredients.
Udon know when you might need a quick & easy dinner recipe!
- 1 pack fresh udon noodles (check the label as some aren't vegan), run under cold water to separate
- 1 pak choi
- 2 big cloves of garlic, finely chopped
- 1 tsp Lee Kum Kee Chiu Chow chilli oil (with the bits) + a little bit more of the oil
- 4 tbsp Lee Kum Kee soy sauce
- 1/2 tsp black sesame seeds
- Wash, dry and cut the pak choi into quarters.
- Heat up a wok over medium-high heat & cook the pak choi with 2 tbsp of soy sauce until soft. Transfer to a bowl and keep aside.
- In a small bowl, combine the remaining soy sauce and chopped garlic. Transfer to the hot wok.
- When it just starts softening, add in the noodles and the chilli oil. Stir-fry for 2 minutes, then add in the pak choi and cook for another minute.
- Taste test and add a bit more soy sauce if needed, then transfer to a bowl and serve immediately!
More easy dinner recipes
Tomato-coconut pasta (Vegan)