Anchovy, cheese & pickle noodles

Name: Anchovy, cheese & pickle noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 red onion, finely sliced; 8 cornichons, roughly chopped; 1½ tbsp tahini; 1 tbsp light soy sauce; ½ tbsp dark soy sauce; 1 tsp caster sugar; 1 clove garlic, grated; 10 g ginger, grated; 50 g can anchovies, 4 whole, the rest finely chopped; 20 g pack of chives, finely sliced; 10 g Parmigiano Reggiano, finely grated; 275 g pack cooked egg noodles; ¼ cucumber, deseeded and cut into half-moons; Lee Kum Kee Chiu Chow Chilli Oil, to serve (optional)

This recipe comes from cook and author Justin Tsang who says: “This is my ‘picklish’ take on dan dan noodles, a favourite of mine. Balance is the key: spicy, salty, sour and savoury! They should be coated in a thick and creamy tahini sauce, and seasoned with soy sauce, chilli oil and vinegar to create one big, moreish bowl of slurpable noodles.” Follow Justin Tsang on Instagram.

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Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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1 red onion, finely sliced
8 cornichons, roughly chopped
1½ tbsp tahini
1 tbsp light soy sauce
½ tbsp dark soy sauce
1 tsp caster sugar
1 clove garlic, grated
10g ginger, grated
50g can anchovies, 4 whole, the rest finely chopped
½ x 20g pack of chives, finely sliced
10g Parmigiano Reggiano, finely grated
2 x 275g pack cooked egg noodles
¼ cucumber, deseeded and cut into half-moons
Lee Kum Kee Chiu Chow Chilli Oil, to serve (optional)

Put the onion in a small bowl and cover with the cornichon pickling liquor; set aside. In a large bowl, mix together the tahini, soy sauces, sugar, garlic, ginger, finely chopped anchovies, most of the chives and most of the cheese. Mix until combined.
Bring a pan of water to the boil and cook the noodles for 1 minute. Scoop out and reserve 1-2 tbsp of the cooking water, then drain the noodles. Tip them into the sauce bowl and stir until combined. Add the reserved cooking water if the sauce is too thick. It should be smooth and coating the noodles. Add the cornichons and cucumber, then stir through until combined. Divide between bowls and top with the remaining cheese and chives, arranging 2 anchovy fillets in the middle of each bowl. Scatter over the pickled red onion and drizzle over plenty of chilli oil, if liked.

Typical values per serving when made using specific products in recipe