Sardine Chili Oil Noodles

Everything happens in the pot you cooked the noodles in. No sauce pan, no blender, no second dish to wash.

Break the sardines over the top rather than stirring them through, so you get whole pieces instead of paste.

Fast & Filthy · Serves 2

Ingredients

• 1 tin Nice Cans sardines
• 6 oz dried noodles (udon or spaghetti)
• 2 tbsp chili crisp or salsa matcha, plus more to taste
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 scallion, thinly sliced

Method

1. Cook noodles according to package directions; drain, reserving 2 tbsp of the pasta water.
2. In the empty pot, combine chili crisp, garlic, soy sauce, and sesame oil.
3. Return the noodles to the pot and toss vigorously with the sauce, adding the reserved water to loosen if needed.
4. Plate the noodles and break the sardines over the top.
5. Garnish with sliced scallion and extra chili crisp to taste.

One tip

The reserved noodle water is what makes the sauce cling. Do not skip it.

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