Dan Dan Udon Noodles

Dan Dan Udon Noodles featuring the perfect egg.

Done in 15 minutes

Dish by Hugh Woodward

Ingredients

what you'll need:

300gfirm tofu

4 servings udon noodles + their cooking water

6 tbspchilli oil + some to drizzle on at the end

3 tbspsesame soy sauce

4British Lion Eggs

The perfect protein and naturally nutritious, what's not to love about eggs? Balanced on top of a stunning rich dan dan udon noodle sauce, British Lion Eggs finish off the most delicious thing you can make with only 5 ingredients.

Method

Place the tofu on top of several pieces of kitchen towel in a wide bowl. Place another sheet on top of this and a wooden board on top, then place a few heavy things on top of this - you are trying to squash out the water. Leave for 30 minutes, replacing towels if necessary.

Crumble the tofu into small pieces. Fry in a wide saucepan (or a wok) with 2 tbsp sunflower oil until browned and slightly crisp.

Meanwhile, cook the udon to packet instructions and reserve the cooking water.

Whisk together the chilli oil and sesame soy sauce until combined. Pour this over fried tofu pieces and add slashes of the noodle water until it comes together, like a pasta sauce, into something smooth, glossy and delicious. Check the seasoning - add a little salt if needs be. Divide into two noodle bowls.

Meanwhile, boil the eggs for 5 minutes, place in bowls of very cold water and peel. Serve halved with the noodles.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.