Chilli oil udon and salmon salad: Justin Tsang’s speedy noodle recipes for one

At this time of year, I find myself swaying towards lighter meals and bolder flavours, and especially recipes that include a ton of herbs, citrus and spice. Noodles are my go-to theme in the warmer months, and for good reason: they’re super-versatile, can be eaten hot or cold, and they soak up flavours like a sponge. These recipes for one are also speedy, low-fuss and involve minimal cooking – perfect for maximising your time outdoors.

Chilli oil udon (pictured top)

These are inspired by my travels across China and its love for all things spicy noodles. A perfectly balanced sauce made with soy, vinegar and herbs means these salty, sweet, sour and spicy noodles are incredibly addictive.

For the sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1 tsp black Chinese vinegar
1 tsp white sugar
½ tsp MSG
½ tsp sesame oil

Put all the ingredients for the chilli oil, bar the oil, in a serving bowl (the one you plan to eat from) and stir to combine. Put the vegetable oil in a small frying pan on a high heat for a minute, until just shy of smoking, then pour this over the contents of the bowl and stir to coat. Add all the ingredients for the sauce, then stir until the sugar dissolves and everything is well combined.

Cook the noodles in a pan of boiling water for a minute shy of the packet instructions (to ensure they’re al dente). Drain and transfer to the bowl with the sauce. Top with the coriander and cucumber, then toss very well, to make sure all the sauce at the bottom of the bowl is incorporated and coating the noodles. Serve topped with a fried egg, if you like, for some protein.

Salmon noodle salad

Justin Tsang’s salmon noodle salad.

50g bundle glass noodles, rehydrated in cold water
1 spring onion, white part finely minced, green part julienned
90g hot smoked salmon, flaked
1 big handful mixed salad leaves
10g fresh coriander, roughly chopped
10g fresh mint, leaves picked and roughly chopped
10g chives
¼ red onion, thinly sliced
¼ cucumber, julienned
1 tbsp shop-bought fried shallots
1 tbsp unsalted roasted peanuts, chopped

For the dressing
1 red chilli, stalk, seeds and pith removed, flesh finely minced
1 garlic clove, peeled and grated
10g ginger, peeled and grated
1½ tbsp light soy sauce
Juice of 1 lime
2 tsp light brown sugar
1 tbsp extra-virgin olive oil
1 tsp sesame oil
1 tsp toasted sesame seeds

Put the noodles in a bowl and soak in boiling water for five to seven minutes (or cook them according to the packet instructions). Drain and transfer to a large bowl, then, using scissors, cut all the noodles in half.

Put all the dressing ingredients and the minced spring onion whites in a bowl and stir until the sugar dissolves.

Put the salmon, salad leaves, herbs, spring onion greens, red onion and cucumber into the noodle bowl, pour over the dressing and toss until thoroughly combined and well coated.

Transfer the noodles to a platter, sprinkle with the fried shallots and roasted peanuts, then serve.

• Long Day? Cook This: Easy East Asian Recipes with a Twist, by Justin Tsang, is published in August by Ebury Press at £26. To pre-order a copy for £23.40, visit guardianbookshop.com