Udon Noodles With Sesame Dipping Sauce Gomadare Udon Food

COLD UDON NOODLES WITH SESAME MISO SAUCE

Steps:

• Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning.
• As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
• Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
• Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
• Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
• Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into sauce as you eat them.

UDON SAUCE

Steps:

• Combine soy sauce, oyster sauce, brown sugar, mirin, sesame oil, and rice wine vinegar in a small saucepan. Bring to a boil over medium heat, stirring to make sure sugar is dissolved.
• Remove from heat and use immediately over prepared udon and vegetables. Or set aside to cool slightly before storing.

SESAME UDON NOODLES

Steps:

• In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigoroulsy to blend. Set aside to let the flavors blend.
• Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
• In a microwave-safe bowl, combine the peppers with green onions and peas. Heat in the microwave until warm, but still crisp.
• Add to the noodles in the bowl, and pour dressing over all.
• Toss to coat, then sprinkle with sesame seeds.
• Toasting sesame seeds: Toast sesame seeds in a dry skillet over medium heat. Shake pan or stir occasionally until lightly browned and fragrant, about 3 minutes.

KIMCHI SESAME UDON NOODLES

Steps:

• Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.
• Heat 1 tbsp of the sesame oil in a large frying pan over a medium heat. Add the onion and ginger, and fry for 5 mins until softened slightly. Add the broccoli, kimchi and radish, and continue to fry for 5 mins. Stir in the drained noodles, spring onions and soy sauce.
• Meanwhile, put the remaining ½ tbsp oil in a small frying pan and fry the eggs for 3 mins, or until cooked to your liking. Serve the noodles in bowls with an egg on top, and sprinkle with the sesame seeds and some chilli flakes, if you like.