Japanese > Noodle > Udon Noodles

Shichimi Udon Recipe

Ingredients with Measurements:
- 8 oz. udon noodles
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. shichimi togarashi (Japanese seven spice blend)
- 1 cup shiitake mushrooms, sliced
- 2 cups vegetable broth
- 2 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. cornstarch
- 1/4 cup water
- 2 green onions, sliced
- Sesame seeds, for garnish

Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet

Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add sliced onion and minced garlic. Cook until onion is translucent.
4. Add shichimi togarashi and sliced shiitake mushrooms. Cook for 2-3 minutes.
5. Pour in vegetable broth, soy sauce, and mirin. Bring to a boil.
6. In a small bowl, whisk together cornstarch and water until smooth. Add to the wok and stir until the sauce thickens.
7. Add cooked udon noodles to the wok and toss to coat in the sauce.
8. Garnish with sliced green onions and sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 40g
Protein: 8g
Sodium: 900mg

Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Shiitake mushrooms can be substituted with any type of mushroom.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sliced bell peppers or carrots for extra vegetables.
- Use ramen noodles instead of udon noodles.

Tips and tricks:
- To prevent udon noodles from sticking together, rinse them under cold water after cooking.
- Shichimi togarashi can be found at most Asian grocery stores or online.
- Adjust the amount of shichimi togarashi to your desired level of spiciness.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls and garnish with sesame seeds and sliced green onions.

Garnishes:
Sesame seeds and sliced green onions.

Pairings:
Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
Steamed broccoli, edamame, or a cucumber salad.

Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth until desired consistency is reached.
- If the sauce is too thin, whisk together more cornstarch and water and add to the wok.

Food safety advice:
Make sure to cook the udon noodles and mushrooms thoroughly.

Food history:
Udon noodles are a type of thick, chewy noodle that originated in Japan. Shichimi togarashi is a spice blend that typically includes red chili pepper, orange peel, sesame seeds, and other spices.

Flavor profiles:
Savory, slightly spicy, and umami.

Serving suggestions:
Serve hot as a main dish.

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Region: Japanese

Taste: Spicy, Savory, Umami, Tangy, Aromatic