Udon noodles with Nanami chili sauce
Udon is a springy Japanese noodle that pairs perfectly with broths, Asian-style dishes, and dishes from our own cuisine. Served with crispy vegetables and a thick Nanami chili sauce made with aromatic Asian ingredients, it's a perfect idea for a delicious dinner! This recipe was created in collaboration with an influencer. Flymetothespoon.
Number of servings
2
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
AVERAGE
INGREDIENTS
- 100 gr udon noodles
- 3 tablespoons sesame oil
- 1 spoon Nanami chili paste
- 3 tablespoons soy sauce
- 1 spoon rice vinegar
- 1 tablespoon of potato flour
- 1 clove of garlic, chopped
- 1 shallot, finely chopped
- ½ red pepper cut into strips
- ½ zucchini cut into half-slices
- 150 g oyster mushrooms, cut into strips
- ½ small sweet potato, cut into strips
To serve:
- ½ cup roasted cashew nuts
- 2 tablespoons chopped chives
A METHOD OF PREPARING
- In a bowl, combine garlic, 1 tablespoon of sesame oil, vinegar, soy sauce, Nanami chili paste, and potato flour.
- Prepare the pasta according to the package directions. Reserve the water.
- Heat 2 tablespoons of sesame oil in a wok, then add the shallot, bell pepper, zucchini, oyster mushrooms, and sweet potato. Fry for 3-4 minutes.
- Pour the previously prepared sauce and ½ cup of the pasta cooking water into the wok. Mix everything together, adding more water if necessary. Then add the pasta and mix all the ingredients thoroughly.
- Place the dish on plates and sprinkle with nuts and chives.
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