Recipe // Udon Noodle Bowl

Ingredients

→ .5 lb or 1 bundle re_ udon noodles
→ 2 tbsp toasted sesame oil
→ 1 small onion, sliced
→ 2 garlic cloves, minced
→ 3 cups zucchini, sliced
→ 3-4 scallions, cut into 1 in. pieces
→ ⅓ cup sea palm seaweed
→ Handful of basil
→ 1 tsp veg broth powder + ⅓ cup water to make ⅓ cup veg broth
→ 2 tbsp tamari
→ 2 tsp maple syrup
→ ½ tsp chili pepper flakes
→ Toasted sesame seeds to garnish

Directions

→ Make the vegetable broth by mixing powder in boiling water.
→ To rehydrate dried mushrooms, soak in room temp water for 10-15 min. and then drain and dry.
→ In a separate bowl, soak the sea palm in warm water for 10-15 minutes and then darn and gently squeeze out the extra. If the pieces are too long, chop them bite-size.
→ Cook udon noodles in boiling salted water for 8-9 min., sitting occasionally. Drain and set aside.
→ In a large skillet or wok, heat sesame oil over medium. Add garlic and onion and cook for about 4 min., or until softened. Add mushrooms and cook another 3 min. Add zucchini, scallions, basil, broth, tamari, maple syrup, and pepper flakes and cook another 3-4 min. or until zucchini has just softened. A lid will help them cook faster. With 1-2 min. left, add the sea palm.
→ Remove from heat. Add noodles and toss together.
→ Serve into bowls, adding the juice from the bottom of the pan. Top with sesame and chili crisp.

Store airtight in the fridge for up to 4 days. Add a little veggie broth when reheating for moisture. The noodles will soak up the broth during storage.