SPICY Udon Recipe for Summer - Chilled Sesame Noodles

By No Recipes · 30 min

Ingredients

Instructions

1. Put the 3 tablespoons nerigoma in a bowl and add a few tablespoons of the 1/2 cup low sodium chicken stock, stirring until smooth. Keep adding a few more tablespoons of stock, stirring each time, until the mixture is smooth and pourable.
2. Stir in the rest of the chicken stock, the 1/2 cup soy milk and the 1/2 teaspoon salt until the salt dissolves. Cover and refrigerate.
3. Bring a pot of water to a boil for the udon.
4. Heat a frying pan over medium-high heat. Add 1 tablespoon toasted sesame oil, 10 grams garlic and 8 grams ginger, and stir-fry for about 1 minute until very fragrant.
5. Add the 1/2 teaspoon ground Sichuan pepper and 2 teaspoons evaporated cane sugar and stir for a few seconds.
6. Add the 150 grams ground beef and break it into small crumbles with the side of a spatula.
7. When the beef is cooked, add 1 tablespoon miso, 1 tablespoon doubanjiang and 1 tablespoon oyster sauce, and stir-fry until evenly mixed. Turn off the heat and set the spicy beef aside.
8. Boil the 2 servings of udon according to the package directions. Drain, rinse under cold running water, then plunge into a bowl of ice water to chill fully. Drain well, removing any ice.
9. Divide the noodles between two bowls and pour half of the chilled sesame broth over each.
10. Top each bowl with half the spicy beef and half the 1 scallion (greens thinly chopped), sprinkle over half the 1 teaspoon toasted sesame seeds, and add chili oil to taste.

Summarized from No Recipes's video. Watch it for the details.

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GarlicGingerScallionGround beefMisoUdon noodleSoy milk