Another summer-style cold noodle dish.
Only with the ingredients I already had in the kitchen, and I came up with the really fantastic spicy cold udon! Red yuzu kosho gave the really refreshing kick.
Spicy Cold Udon
Ingredients (for 2 servings)
(sauce)
1 teaspoon red yuzu kosho
1 tablespoon soy sauce
1.5 tablespoons nam pla (fish sauce)
2 tablespoons satsuma yam vinegar (or black vinegar)
1 tablespoon sesame oil
1/2 tablespoon sesame oil
1 clove garlic, minced
1-1.5 tablespoons almond
1 tablespoon dry baby shrimp
1/2 cup mizuna
1 teaspoon sliced dry red chili pepper
some thinly sliced young ginger
some thinly sliced scallion
some tofu, cut into smaller pieces
some seaweed
some chopped cilantro
2 servings udon noodles
Lemon wedges
Ground roasted sesame seeds
Procedure
1. Whisk together the ingredients for the sauce. Keep it cold in the refrigerator.
2. In a small pan, heat saute the garlic in 1/2 tablespoon sesame oil until fragrant. Add the almond and dry baby shrimp and continue to saute for a couple more minutes. Add the mizuna and saute until mizuna is wilted. Add the dry chili pepper, stir, and turn off the heat. Set aside.
3. Cook the udon noodles according to the package directions. Rinse in cold running water. Drain and divide into two bowls.
4. Take the sauce out of the refrigerator and drizzle over the noodles.
5. Arrange the young ginger, scallion, tofu, seaweed, and cilantro on top of the noodles. Make a small mound of the sauteed almond mixture in the center.
6. Serve with lemon wedges and ground sesame seeds.
You can mix the ingredients with the noodles as you eat. It's really tasty.
