Udon noodles with turkey and chili paste

• 1 teaspoon Nanami chili paste
• 7 shiitake mushrooms
• 800 gr Udon noodles fresh
• 4 tablespoons dark soy sauce
• 2 tsp white sesame roasted
• 500 g turkey fillet, diced
• 1 head of broccoli, divided into florets
• 2 red peppers cut into strips
• 1 medium zucchini, cut into half-slices
• 300 g sliced ​​mushrooms
• 2 cloves of garlic, finely chopped
• 2 teaspoons of grated ginger
• 2 tablespoons of oil
• 2 tablespoons of maple syrup
• 2 tablespoon chopped chives

TIP: Instead of garlic and ginger you can use garlic paste and ginger paste.

1. Prepare the shiitake mushrooms according to the package directions. Then, place them in a pot, cover with water, and cook for 20 minutes. Remove the mushrooms and chop them into smaller pieces. Reserving the cooking water.
2. In a bowl, combine soy sauce, Nanami paste, maple syrup, ginger, and garlic. Add 6-7 tablespoons of shiitake mushroom stock.
3. Heat the oil in a pot and brown the meat. Add the bell pepper, broccoli, mushrooms, and zucchini, then cook for 4 minutes. Pour in the sauce, add the shiitake mushrooms, and cook for 1 minute.
4. Add the pasta, mix, then heat for 2 minutes.
5. Place the dish on plates and sprinkle with sesame seeds and chives.

TIP: It is worth freezing the remaining shiitake mushroom broth so that you can later add it to other dishes, giving them a unique aroma.