Japanese Udon Noodles

Remember I told about how this month's are gonna be indulgent and comforting.. Here I am with the first on the list. Caramelized Udon Noodles with vegetables in a sweet soy sauce.
California is facing the fiercest storm after many years and it has been pouring cats and dogs for the past few days. A delicious warm bowl of noodles on a cloudy day is sure to cheer me up. This noodles recipe here is an inspiration from the Japanese Pan Noodles of the food chain Noodles and Company. It takes about 15-20 minutes to make this dish from start to finish. When the noodles is cooking, chop up the veggies and make the sweet soy sauce (if making at home). 

Ingredients:
Serves - 2
Udon noodles - 2 bundles
Carrots - 2 - Thick julienne
Broccoli - 1 head - cut unto florets
Mushroom - a handful - thick cut
Sweet soy sauce - 1/2 cup (see recipe below)
Sesame oil - 2 tbsp + more
Ginger, minced - 1 tbsp
Garlic, minced - 1 tbsp

Rice vinegar - 1/4 cup

Sriracha / Red chilli sauce - 1 tsp
Pepper - to taste
Cilantro - for garnish
Sesame seeds (black/white/both) - 1 tbsp

Method:
Boil 2 litres of water and cook the noodles as mentioned in the packet instructions. Drain the noodles and drizzle some oil to keep it from sticking to each other. Blanch the carrots and broccoli florets.
Heat oil in a cast-iron skillet and fry the ginger and garlic for about a minute. Add the vinegar and fry for another minute or so until the vinegar evaporates. Add the red chilli sauce, pepper and the sweet soy sauce. Add the cooked noodles with carrots and broccoli. Toss in medium-high heat until the noodles get slightly caramelized. Sprinkle the sesame seeds and remove from heat. Serve hot garnished with cilantro.
To make Sweet Soy sauce:
Heat 1/2 cup of low sodium soy sauce with 1/2 cup of brown sugar in medium heat until it forms a thick syrup. Substitute for sweet soy sauce in the recipe.
Notes:
This dish is pretty high in sugar and sodium, so if you are dieting this is not for you.

Mushroom Zucchini Skillet Noodles

What is your idea of a quick lunch? Mine is a simple rice or noodles with lot of veggies and fresh herbs. A little olive oil or sesame oil would sure be there for that flavor. This skillet noodles is something that can be whipped up in under 20 minutes start to finish. While your noodles is cooking, clean and chop up the veggies. Stir fry the veggies when the noodles is cooling.
I made this in my new addition in my kitchen. My cast-iron skillet. My new love. I see me reaching out for my skillet for most recipes and I love it.

Ingredients:
Serves - 2
Whole Grain Spaghetti / Soba Noodles - 5 oz 
Mushroom - 8 oz ~ 250 g
Zucchini - 1 medium
Garlic - 1 clove
Extra Virgin Olive Oil - 2 tbsp + more if needed
Fresh Rosemary - 1 tbsp
Salt & Pepper - to taste

Method:
Cook the pasta/noodles according to instructions. Drain and set aside, loosely covered. Clean and cut the mushrooms in to thick slices. Slice the zucchini into thin quarters. Crush and peel the garlic. 
Heat oil in a cast iron skillet and add the crushed garlic. When the garlic starts to brown, remove it from the pan, we just want to infuse the garlic flavor to the oil. Add the cut mushrooms and layer it on the pan. Allow it to brown on both sides. Now add the zucchini and fry for a minute or two until it starts browning. Add the finely chopped fresh rosemary with salt and pepper. Add the cooked noodles and remove from heat. Toss the noodles well in the pan. Serve hot.