Clean Eating: Sauteed Zucchini and Udon with Toasted Sesame Miso Dressing and Softboiled Egg

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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

“INGREDIENTS”

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

Dressing:
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”)

“INSTRUCTIONS”

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.

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27 thoughts on “Clean Eating: Sauteed Zucchini and Udon with Toasted Sesame Miso Dressing and Softboiled Egg

  1. Yumyum! I have zucchini I’m turning into some zucchini cake tonight using a recipe from David Lebowitz’ site. A lil excited about zucchini, not gonna lie.

      • I’ve actually tried something like that years ago with a carrot muffin and it came out weird. Lol I’m sure you’ll have better luck. I was like… 17.
        And it came out great! I brought it to work and it flew. I’ll post about it soon :)

    • Hi Sam!! Thank youuu! I know, egg porn is just, ugh, one of the best. Ever. I generally boil them for about 3-4 minutes before blanching in ice water! And I use room temperature eggs. :)

      • Thanks that’s how long i’d do with our singapore brekkie eggs (soft-boiled) too but the whites would not hold like yours. maybe i’ll need a couple more minutes here :D

    • Just was about to say the same! This chopstick holder is so cute! Kawai :D
      We have everything in the house except the miso part. Have to ask my man if he is up for zuchini udons. Oh yes! And good luck with equations!! Always tried to be friends with Math but I think he doesn’t like me that well..

      • I HOPE HE SAYS YES!

        And thank you………….trying to pretend the Midterm Madness never happened. Better that way.
        <3 Did you watch Hannibal? Gosh, he went really wild this week to cook a special meal for his dinner party…my oh my….

    • Just was about to say the same! Super adorable and kawai chopstick holder :3
      Zuchini is in da house, only miso missing and I will ask my man if he agrees on having this for lunch tomorrow :) without miso sadly since tomorrow is a holiday so no shopping to be done~

    • Ooooh, I didn’t know that! What is it about zucchini that puts you off? :)

      I knoooooooow, I’m always so fearful of dropping it by accident and smashing it into tiny bits…just cause I’m a world class klutz. Billy Bob was only 3 dollars. Yes, Billy Bob, BB, I name my belongings. Ah, well.

    • Heh heh heh, I think for as long as you and I will dole out recipes on the interweb, we’ll be asking each other the same question again and again. ;)

      P.S. …..HIGH FIVE! Zucchini for life. It’s our Mission to convert the others who haven’t conformed to the Zucchini Way yet.

  2. Your eggs look amazing, they remind me of those salted eggs, but just look at that melty texture! t I need to learn to make them just like that. I know I cook tons of things but I never boil eggs, where are your instructions?!? ;)

    • Oooh the salted duck eggs? That you eat with congee? Cause I LOVE those, but the black Century Eggs are my faaaaaaavourite.

      Bahaha, I guess I should dedicate one post to boiled eggs! I wanted to show different ways to marinade them too, and what each looks like for each cooking time interval (2 min/4 min/6, etc). I was thinking about it for a while but wasn’t properly motivated…..but if it’s you asking…I think I can kick my own bum into action! :D

    • Hi Julia! Thank youuu, I’m so sad I was away from the food blogging world for the last week! Definitely need to update myself with what’s over at Julia’s album..

      Oh man, soft boiled eggs, so much win right there. ;)

  3. Pingback: Hard Boiled Eggs and the End of the World | Papaya Pieces

  4. Pingback: [snackable] | eTumblr Dot Com

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