Peanut Chilli Crisp Cacio E Pepe Udon With Spring Rolls

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely dice half your shallot[s]

Finely slice the remaining shallot

Peel and finely chop (or grate) your garlic

Roughly chop your roasted peanuts

Heat a small pot with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a medium-high heat

Once hot, add your toasted sesame seeds, half the chopped garlic, diced shallot, chopped peanuts and your chilli flakes (can't handle the heat? Go easy!)

Cook for 4-5 min or until the peanuts and garlic have started to brown then add your soy sauce and a pinch of sugar and set aside – this is your peanut chilli crisp

Meanwhile, slice your white cup mushrooms finely

Trim, then slice your spring onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced mushrooms to the pan and cook for 6-7 min or until golden and tender

Meanwhile, add your udon noodles to a large bowl and cover them with boiled water

Set aside to soak for 4-5 min

Tip: Gently separate the noodles with a fork!

Add your vegetable spring rolls to a baking tray (or two!) and put in the oven for 10-12 min or until golden and cooked through

Once golden, add the sliced shallot, cracked black pepper and the remaining chopped garlic and cook for 2-3 min or until fragrant

Once fragrant, add half the peanut chilli crisp and your clotted cream and cook for 1 min or until the cream has melted

Drain the soaked noodles (reserving some of the starchy udon water)

Once melted, add the drained udon noodles, vegetable stock mix and your grated Italian hard cheese

Add 50ml [100ml] [150ml] of the reserved starchy udon water to the sauce and give everything a good mix up – this is your peanut chilli crisp cacio e pepe udon