You’ll Need:

Preparation – 15 minutes, cooking time – 15 minutes

11 oz dried udon noodles
vegetable oil
4 shallots, very finely sliced
2 large red chilies, seeded and thinly sliced
2 tsp sesame oil
11 oz large, cooked, peeled shrimp
1 3/4 cups fresh bean sprouts
handful of fresh cilantro leaves
2 fresh limes, cut into wedges, for serving

For the peanut sauce:
1 3/4 cups salted roasted peanuts
2 garlic cloves, peeled
1 inch piece root ginger, peeled and roughly chopped
3/4 cup carton coconut cream
1 tbsp soy sauce
1 tsp hot chili sauce

Directions : Plunge the noodles into a large pan of boiling water. Bring back to a boil, simmer for 1 minute until tender, then drain well. Cool under cold water.

Make the sauce: place the peanuts, garlic, and ginger in a food processor and whizz until finely chopped.
Transfer to a bowl and stir in the coconut cream; add soy and chili sauce, to taste.

Heat 1/2 inch of vegetable oil in a wok or large frying pan. When the oil is very hot, add the shallots and chilies and cook for 3-4 minutes until crisp and golden brown. Drain on paper towels.
Pour most of the oil out of the wok, leaving just a thin coating, then add the sesame oil. Cook the noodles for 2 minutes, then stir in the shrimp and peanut sauce; stir in enough water, to make a thick, glossy sauce and cook for 4 minutes until piping hot.

Stir in the bean sprouts and cilantro. Divide between plates and scatter the crispy shallot mixture on top. Serve with wedges of lime for squeezing on top.