Japanese Udon Noodles
1 package udon noodles, thawed
1 small daikon radish
1 medium lotus root or carrot
1 small purple cabbage
¼ c sesame seeds
Scallions for garnish
Corn, vegetable or peanut oil
shake before using because the ingredients
will separate.
For the stir fry, slice the vegetables thinly
and set aside. In a smoking hot wok, add the vegetables
and rapidly move them around the sides.
After the vegetables begin to soften, score
in a quarter cup of the sauce. Continue
to rotate vegetables for 30-45 seconds.
Next, add the pliable noodles to the dish
and vigorously mix together.
Combine all of the sauce ingredients into
a squeeze bottle and shake well. Always Plate and garnish with sesame seeds,
bonito flakes and scallions.
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WEST VIRGINIA EXECUTIVE
Noodle Sauce
½ c black vinegar
1 c mirin
½ c sesame oil
2 c low-sodium soy
1 c sweet soy
¼ c double black soy
¼ c fish sauce
For the sauce, combine these ingredients,
whisk together and set aside.