Grilled Tomato & Chilli Noodles

Steps

1. Heat the grill to high.
2. Place the cherry tomatoes on a baking tray. (If making ahead for lunch, halve the tomatoes and keep them raw instead of grilling.)
3. Pick the coriander and mint leaves, discarding the mint stems. Trim and thinly slice the spring onions and coriander stalks. Place the herbs and spring onions into a bowl of ice water.
4. Cook the udon noodles in boiling water according to packet instructions. Drain and rinse well under cold water.
5. Grill the tomatoes for 6-10 minutes until softened and starting to char. (Skip this step if making ahead for lunch.)
6. In a medium bowl, combine the rice vinegar and crispy chilli oil to make a vinaigrette. Add the charred tomatoes and mix. Season with salt to taste. (If making ahead, keep the tomatoes separate from the dressing.)
7. Drain the herb and spring onion mixture. Toss with the sesame oil and sesame seeds in a small bowl.
8. Divide the noodles between bowls and top with the dressed tomatoes and herb salad. If making ahead, pack the dressing separately in boxes, then layer the noodles, raw halved tomatoes, and herb salad on top. Refrigerate until ready to eat, then shake to dress before serving.