Spicy udon noodles with bimi and smoked catfish
|2 cans of Royal Dutch Smoked catfish||1 teaspoon of 5-spice powder|
|400 grams of udon noodles||2 tablespoons of dark soy sauce|
|2 tablespoons of sesame oil||2 tablespoons of light soy sauce|
|2 cloves of garlic, finely chopped||2 tablespoons of rice vinegar|
|2 spring onions, finely sliced||250 grams of bimi|
|1 red chili, finely sliced||2 tablespoons of sesame seeds|
|1 teaspoon of Sichuan pepper, finely crushed||Optional: chili oil|
Being smoked gives the catfish a very intense flavour. It comes best into its own combined with udon noodles. With the Sichuan pepper and 5 spice powder you could be forgiven for thinking you were in China... We have added bimi as the vegetable element, a slimmer and slightly sweeter member of the broccoli family. Broccoli goes very well with this dish too!
Cook the udon noodles according to the instructions on the packet. Heat the sesame oil in the wok and fry the garlic and spring onions on a low heat. After 2 minutes add the red chili, 5 spice powder and Sichuan pepper. Add the rice vinegar, dark and light soy sauce. Stir carefully and bring to a boil. Add the bimi for a quick stir fry. Drain the udon noodles and rinse under a cold tap. Add them to the bimi. Stir well and heat thoroughly. In the meantime, drain the catfish. Place the fish pieces on top of the noodles and garnish with sesame seeds.
Tip! Do you love very spicy food? Then drizzle some chilli oil over the udon noodles just before serving.