2 blocks medium egg noodles
1 red chilli, sliced
1 garlic clove, crushed
200 g spinach, roughly chopped
1 tbsp sesame seeds
½ tbsp soy sauce
1 tbsp sake or mirin (if you use mirin omit the caster sugar below)
1 tsp caster sugar
½ water tbsp
- To make the dressing, toast the seeds in a pan until golden then grind with a pestle and mortar. Stir in the rest of the dressing ingredients.
- Cook the noodles until just tender, then drain.
- Heat 1 tbsp oil in a pan. Cook the chilli and garlic for 2-3 minutes, then add the noodles and toss to heat through. Stir in the spinach until wilted.
- Pile onto plates and spoon over the dressing.