If you’ve ever craved for a light, casual lunch on a warm spring or autumn day, the window cracked open just enough to invite in the slight crisp breeze and fresh air, then this is a dish for you. Tangy, vibrant and flavourful, all you need to do is spoon this delightful dressing over your favourite plain noodles, warmed rice, fluffy omelette or crunchy salad, and you’re in for a real treat!
Addendum – wasn’t going to post this today but felt ya’ll needed some eye candy loving! So Happy Wednesday to you! *scurries off to finish equations involving the face value of bonds and par value of stocks* Erk.
Sauteed Zucchini and Udon with Toasted Sesame Miso Dressing and Softboiled Egg
Yield: 2-4 servings
enough udon noodles for two, boiled and blanched (basically, as much as you’d like!)
vegetable or canola oil, for pan frying
2 garlic cloves, thinly sliced
1 whole zucchini, cubed
scant 1/4 cup (~50 ml) water
chopped spring onion, for garnishing
2 soft-boiled eggs
2 tablespoons toasted white sesame seeds
2 tablespoons toasted black sesame seeds
3 tablespoons rice vinegar
2 tablespoons tamari (or soy sauce), or more to taste
1/2 tablespoon sake
1/2 tablespoon mirin
1 tbsp miso paste (preferably dashi-flavoured)
2 tablespoons raw honey, or more to taste
1-2 teaspoons toasted sesame oil
few drops of chili oil (“ra-yu”)
1. Lightly ground your sesame seeds in a mortar or food processor. You don’t want it to become powdery, just half its original size. Then, stir together the remaining ingredients for the miso dressing until well combined. Set aside. Maybe dip a finger in to do some proper taste testing, wink wink. THEN set aside (for real this time).
2. Heat some canola oil in a nonstick pan over medium-low fire until warm and add the sliced garlic. Stir for a few seconds before mixing in the zucchini. Stir fry for a minute until aromatic and pour in the water. Let it come to a gentle boil before decreasing the heat and simmering all of the liquid away. Toss in the udon and give it a quick fry before dividing between two plates.
3. Pour on a generous amount of sauce; don’t be shy. Now garnish with some sliced egg halves and a sprinkle of chopped green onion. Then settle in and enjoy!
Note: you can add less water if you prefer your zucchini with more crunch.