Wakame Udon with Sesame Soy Sauce

Ingredients

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 20g (0.7 oz) dried wakame seaweed 20g (0.7 oz) dried wakame seaweed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a bowl, soak the dried wakame seaweed in cold water for about 5 minutes until it softens. Drain and set aside.
3. 3.
   In a small saucepan, combine the soy sauce, sesame oil, mirin, rice vinegar, and sugar. Heat over low heat, stirring until the sugar dissolves. Remove from heat and set aside.
4. 4.
   In a large pot, bring water to a boil. Add the cooked udon noodles and blanch for 1 minute. Drain the noodles and rinse with cold water.
5. 5.
   In a serving bowl, combine the cooked udon noodles, soaked wakame seaweed, and sliced green onions. Pour the sesame soy sauce over the noodles and toss gently to coat.
6. 6.
   Garnish with sesame seeds and serve immediately.

Treat your ingredients with care...

• Wakame seaweed — Make sure to soak the dried wakame seaweed in cold water until it softens. This will ensure a pleasant texture in the final dish.

Tips & Tricks

• For a heartier meal, add some sliced tofu or cooked shrimp to the dish.
• If you prefer a spicier flavor, add a dash of chili oil or sprinkle some red pepper flakes on top.
• Feel free to customize the dish with your favorite vegetables such as sliced mushrooms or julienned carrots.
• To enhance the sesame flavor, toast the sesame seeds before garnishing the dish.
• Leftovers can be enjoyed cold as a refreshing noodle salad.

Serving advice

Serve the Wakame Udon hot as a main course. Pair it with a side of pickled vegetables or a simple cucumber salad for a refreshing contrast.

Presentation advice

Present the Wakame Udon in individual bowls, garnished with a sprinkle of sesame seeds and a few strands of wakame seaweed. The vibrant green color of the seaweed against the pale noodles will create an appetizing visual contrast.