Ingredients
2 cups mukimame (thaw if frozen)
1 tbsp raw, hulled sesame seeds
1 tbsp olive oil
2 tsp honey
1 tsp chili powder
1/2 tsp salt
2 tbsp oil
3 large shallots, thinly sliced
4 garlic cloves, minced
1 tbsp freshly grated ginger
1/4 cup low sodium soy sauce
2 tbsp sugar
1-2 tbsp freshly ground black pepper
1 tbsp rice vinegar
8 oz dry udon noodles
Preparation
Preheat the oven to 400° F and line a rimmed baking sheet with parchment.
Toss the mukimame and sesame seeds with oil, honey, chili powder and salt. Roast for 15-20 minutes or until browned and crispy.
Meanwhile, heat the oil in a large skillet or wok over medium heat. Add the shallots and cook for 5-7 minutes, until soft and caramelized.
Add the garlic and ginger, cook for 2-3 minutes, until fragrant. Pour in the soy sauce, sugar and black pepper. Simmer until thickened, adding a splash of water if the skillet becomes too dry.
Cook noodles al dente in salted water according to the package directions. Transfer immediately to the sauce and toss to coat. Add more water as needed.
Turn off the heat and stir in the rice vinegar. Serve fresh with chopped scallions and the roasted mukimame.
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How to make the sauce thicker?
For a thicker sauce, create a slurry by mixing 1 tbsp cornstarch with 4 tbsp water. Add to the sauce after step 4 and simmer until thickened.
PRODUCT IN THIS RECIPE:
Olivivero Blackpepper Mukimame