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VEGETARIAN |
GARLIC & CHILI OIL UDON NOODLES
BY GAELLE BOU RAFFOUL
FOUNDER AND OWNER OF KOYA SUSHI
Serves 4 | Prep/cooking time 20 mins
INGREDIENTS |
. 400 g udon noodles
. 2 medium size red bell peppers
. 2 big pcs bok choy
. 200 g Shimeji mushroom
. 4 pcs zucchini
. 200 g broccoli
. 15 g chili flakes
. 15 g toasted sesame seeds
. 3 grated garlic cloves
.15 g finely sliced onion leeks
. 3 cm grated ginger
. 4 tbsps. soy
. 4 tbsps. dark soy sauce
. 1 and 1/2 tbsps. rice vinegar
. 1 tbsp sugar
. 1/2 tsp salt
. 2 tbsps. cooking oil
PREPARATION |
- Slice the bell peppers and zucchini in julienne style and set aside.
- Slice your bok choy leaves in the middle along the stem and set aside.
- Blanch your broccoli and clean the Shimeji mushrooms and set aside.
- Prepare you sauce by mixing in a little bowl the soy, dark soy, sugar, salt, rice vinegar, and sesame seeds.
- Set your udon noodles to cook following the instructions on the packet.
- In a wok well-seasoned start frying the broccoli in some cooking oil for 1 minute and keep stirring.
- Add the bok choy to the wok and cook alongside the broccoli for another minute.
- Add to the wok after that your mushrooms, zucchini, and bell peppers and cook everything for 2 to 3 more minutes.
- Heat in a small pan 2 tbsps. of cooking oil and at first sight of smoke turn off the heat and add the garlic, ginger, green onion, and chili flakes.
- Add all the ingredients to the udon noodles. Enjoy.
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