Miso butter udon noodles with tuna and leek

1. 1

   Cook the eggs in a saucepan of boiling water for 6½ minutes. Transfer to a bowl of iced water to stop them cooking any further. Peel once cooled and slice into halves. Set aside.

2. 2

   Refill the pan with boiling water. Add a pinch of salt and cook the udon noodles according to the packet instructions. Reserve some of the noodle cooking water to add to the sauce later, then drain the noodles. Set aside.

3. 3

   Meanwhile, heat the butter in a frying pan over a medium heat and add the chilli flakes. Cook for a few minutes until the butter browns slightly. Add the garlic and leek and cook for around 5 minutes until fragrant.

4. 4

   Turn the heat down to medium-low. Loosen the miso paste with a splash of hot water and then add the paste to the pan. Mix well into the leek mixture.

5. 5

   Add the drained noodles, along with a splash of the noodle cooking water, and toss together. Add enough cooking water to form a glossy sauce, but do not make the sauce too thin. Grind in plenty of black pepper.

6. 6

   Serve the noodle mixture in bowls and top with the tuna, boiled egg halves and spring onions. Add a drizzle of chilli oil and the sesame seeds, if using. For best results, mix it all together and dig in.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.