Ingredients
Scale
- 3 eggs
- 2 medium or 1 large zucchini, julienned
- 2 tbsp sesame oil, divided
- 2 1/2 tbsp yondu, tsuyu, shiro dashi, Miso concentrate, fish sauce, or soy sauce, divided
- 5 to 6 oz dried noodles such as somen, soba, rice noodles, capellini or angel hair pasta
- Salt
- Cooking oil
- Sesame seeds
- Chili flakes or gochugaru, optional
Instructions
- Bring enough water to a boil to cook the noodles.
- Beat eggs in a bowl with a generous pinch of salt. Heat a medium to large skillet over medium heat. Add a bit of cooking oil and pour enough beaten eggs to coat the bottom of the skillet. Swirl to spread the egg, and when the egg settles, carefully flip it over. After 10 seconds, remove it from the skillet and place it on a cutting board. Repeat with the remaining eggs.
- Once the eggs have cooled, roll them up and cut them into ribbons.
- In the same skillet, increase the heat to medium-high, add 1 tbsp sesame oil, julienned zucchini, and 1 tbsp your choice of sauce (I used shiro dashi), and stir-fry the zucchini for 4 to 6 minutes or until cooked to your desired doneness.
- Cook the noodles in the boiling water. You can add salt to the boiling water, but it’s unnecessary. Drain the cooked noodles and rinse them under cold water to remove excess starch. Drain completely.
- Mix the noodles with 1 tbsp sesame oil and 1 1/2 tbsp of your chosen sauce. If you use fish sauce or soy sauce, add 1 tsp of sugar. Mix until all the noodles are evenly coated with the sauce and sesame oil.
- Divide the noodles into 2 serving bowls. Top them with the egg ribbons and stir-fried zucchini. Garnish with sesame seeds and chili flakes. Drizzle extra sesame oil to your taste. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins