Udon Noodles with Zucchini, Garlic and Ginger
Discovering frozen Udon noodles has been a great discovery to say the least. They’re ready when I need them, and the texture is amazing. This sauce is simple but delicious. The zuchinni is finely chopped in the food processor along with garlic and ginger, and then tossed into some spice infused oil to make for a delicious noodle coating.
Recipe by Tierney Larson
Servings: 4
Ingredients:
2 zucchini’s, trimmed and peeled and cut in half
1 inch of ginger, chopped
2 cloves of garlic, chopped
2 tbl neutral oil
1 tsp green Szechuan peppers
1 allspice berry
2 cloves
1/2 of a cinnamon stick
lime zest
1 tsp soy sauce
1 tsp rice wine vinegar
4 packs of udon noodles, or follow the packages instructions for 4 servings, I like using frozen udon noodles, they have great texture
Red pepper flakes to top (optional)
Ok so…Set a large pot of water over high heat and bring to a boil, meanwhile, I know I have you chopping the garlic and ginger, but trust me it never fully gets blended unless you give it a rough chop, so toss the chopped garlic, ginger and zucchini in a food processor, and process until combined. Remove to a fine mesh strainer and set over a bowl to drain while you prep the rest.
In a medium sauté pan, add the oil and set over medium high heat. Just as the oil begins to shimmer add the Szechuan peppers, allspice berry, cloves and cinnamon stick. Let the spices sizzle in the oil for 1-2 minutes until fragrant. Then add in the drained zucchini mixture and a pinch of kosher salt and stir to combine, let that mixture sizzle for 1-2 minutes until the garlic and ginger are fragrant. Add the soy sauce and rice wine vinegar and stir. When the noodles are ready, using tongs transfer them directly into the zucchini mixture. Toss over and over adding a bit of the pasta water to help the mixture cling to the noodles. Do this for 1-2 minutes until the noodles are fully covered in the sauce. Top with the zest of a lime or to taste, and some red pepper flakes, toss and serve. Enjoy!
Udon Noodles with Zucchini, Garlic and Ginger
Ingredients
- 2 zucchini’s, trimmed and peeled and cut in half
- 1 inch of ginger, chopped
- 2 cloves of garlic, chopped
- 2 tbl neutral oil
- 1 tsp green Szechuan peppers
- 1 allspice berry
- 2 cloves
- 1/2 of a cinnamon stick
- lime zest
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 4 packs of udon noodles, or follow the packages instructions for 4 servings, I like using frozen udon noodles, they have great texture
- Red pepper flakes to top (optional)
Instructions
- Ok so…Set a large pot of water over high heat and bring to a boil, meanwhile, I know I have you chopping the garlic and ginger, but trust me it never fully gets blended unless you give it a rough chop, so toss the chopped garlic, ginger and zucchini in a food processor, and process until combined. Remove to a fine mesh strainer and set over a bowl to drain while you prep the rest.
- In a medium sauté pan, add the oil and set over medium high heat. Just as the oil begins to shimmer add the Szechuan peppers, allspice berry, cloves and cinnamon stick. Let the spices sizzle in the oil for 1-2 minutes until fragrant. Then add in the drained zucchini mixture and a pinch of kosher salt and stir to combine, let that mixture sizzle for 1-2 minutes until the garlic and ginger are fragrant. Add the soy sauce and rice wine vinegar and stir. When the noodles are ready, using tongs transfer them directly into the zucchini mixture. Toss over and over adding a bit of the pasta water to help the mixture cling to the noodles. Do this for 1-2 minutes until the noodles are fully covered in the sauce. Top with the zest of a lime or to taste, and some red pepper flakes, toss and serve. Enjoy!
