Cooking time: about 10 min - Preparation time: 15 min - For : 2 bowls
Ingredients
250g udon noodles
1/2 tablespoon oil
1 teaspoon sesame oil
1 small shallot
1 small clove garlic
1 teaspoon freshly grated ginger
140ml coconut milk
2 teaspoons lime juice
2 teaspoons nuoc nam
A few coriander leaves
Equipment:
Kamado Kokko Little, L or XL
Small cast-iron frying pan
Chamba black clay plate
optional: Cast-iron plancha griddle for adding grilled vegetables or golden shrimps.
Preparation:
1. Boil the noodles in plenty of salted water.
2. Don't let them cook too long: drain them as soon as they are al dente, then run them under cold water (to stop the cooking process), then drain.
3. Finely chop shallot.
4. peel and grate the garlic clove. Mix shallot, garlic and ginger.
5. Heat the oils in the cast-iron skillet and brown the mixture for about 3 minutes. Mix coconut milk, lime and nuoc nam. Pour this mixture into the pan and simmer over relatively low heat for 5 minutes, to allow the sauce to thicken. You can add a drop of water to slow down the cooking if the sauce thickens too quickly.
6. Add the udon noodles to the sauce. When hot, it's ready! Serve in a bowl, adding a few coriander leaves for decoration!
Tips: you can add diced bamboo thumbs, or replace the noodles with wok-fried shrimp!
