Chilled Miso Udon
with Togarashi Walnuts & Gai Lan
This meal was inspired by hiyashi miso udon, a refreshing chilled noodle dish with citrus-miso sauce. Walnuts are toasted in fragrant sesame oil and tossed with spicy togarashi for fiery crunch. Gai lan, or Chinese broccoli, has glossy leaves, hearty stems, and broccoli-esque florets, perfect for soaking up this vibrant sauce.
INGREDIENTS
- 1 tbsp toasted sesame oil
- 1/4 cup walnuts, roughly chopped
- 2 tsp togarashi
- 6 oz gai lan, leaves picked and stems thinly sliced
- 1 lemon, zested and juiced (divided)
- 2 tbsp mirin
- 2 tsp low-sodium tamari
- 1 tbsp red miso paste
- 1/2 tbsp agave
- 14 oz udon noodles
- 0.25 oz basil, leaves torn
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring medium saucepan of salted water to boil for noodles. Heat sesame oil in large nonstick skillet over medium heat. Add walnuts and a pinch of salt and cook, stirring frequently, until nuts are toasted and fragrant, 3 to 5 minutes. Using slotted spoon, transfer walnuts to small bowl, leaving walnut oil in skillet. Add togarashi to walnuts and toss to coat.
Return skillet with walnut oil to medium-high heat. Add gai lan and a pinch of salt and pepper and cook until stems have softened and leaves are wilted, 4 to 5 minutes. Transfer to large bowl, add lemon juice, and toss to coat. Refrigerate until step 4.
Combine lemon zest, mirin, tamari, miso, and agave in medium bowl. Whisk until smooth. Add noodles to boiling water and cook until soft, 2 to 3 minutes. Drain noodles and rinse under cold water to stop cooking process. Drain, add to bowl with sauce, and toss to combine.
Divide miso udon between bowls. Top with togarashi walnuts, chilled gai lan, and basil. いただきます!
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