Chili Oil Udon Noodles

Directions

Storage: Refrigerate the noodles for up to 4 days.

Servings: 2-3

Total time: 20 mins

Ingredients

•Fine salt

•5 ounces whole wheat udon noodles

•1 grated zucchini (same seasoning as below)

1 grated carrot (same seasoning as below)

12 shrimp (seasoned with red pepper and garlic powder with salt and pepper) or chicken sausage or pork sausage

•1 tablespoon toasted sesame oil

•1 tablespoon chili oil

•1 tablespoon white or black (or a mixture) sesame seeds

•1 tablespoon low-sodium soy sauce

•4-5 garlic clove, minced or finely grated

•1 tablespoon crushed red pepper flakes

•3 tablespoons vegetable oil

•Freshly cracked black pepper (optional)

•1 scallion, thinly sliced, for serving (optional) and I cooked some into the carrot and zucchini.

• poached eggs to top

Steps

1. Bring a large pot of lightly salted water to a boil, add the noodles and cook according to package directions; drain.

2. Saute the veggies and the shrimp (after the veggies).

3. Whisk together the sesame oil, chili oil, sesame seeds, soy sauce, garlic and crushed red pepper flakes until combined.

4. In a small saucepan over medium heat, or in a microwave-safe bowl, heat the vegetable oil until shimmering, about 2 minutes on the stove or about 45 seconds on HIGH in the microwave. Pour the hot vegetable oil over the sesame oil mixture and whisk until fully combined. Add the noodles, shrimp and veggies, and toss until each strand is well-coated.

5. Make poached eggs and create bowls with noodle mixture.