Tim Anderson: ’Nduja & Fennel Seed Udon

Extracted from JapanEasy Kitchen by Tim Anderson (Quadrille, £28) Photography © Patricia Niven

This is an incredibly quick way to get your spicy-oily noodle kick. Three ingredients, about five minutes of cooking, and the flavour is like pizza, in udon form. Embellish this however you like – it’s nice with spinach, mushrooms or artichoke hearts.

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Method

Place the ’nduja in a frying pan and set over a medium-high heat. Break it up into small chunks and when it starts to melt into a scary red puddle, add the fennel seeds and let them sizzle for 1–2 minutes.

Add the par-cooked udon and sauté for a few minutes to coat the noodles (a splash of the udon cooking water, or just tap water, may help to liquefy the ’nduja and form a sauce).

Dish up and garnish with fresh basil and grated Parmesan, if you’ve got it.