Large pot
Heat-proof glass jar
Sauté pan
Sieve
Tongs
Pickled mushrooms:
- 8 ounces shiitake mushrooms stems discarded, and caps thinly sliced
- ¼ cup sugar
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 1 tablespoon smoked shoyu optional
- 2 Thai chili peppers halved or use crushed red pepper to taste
- ¼ cup water
Tahini Udon:
- 1 bunch curly kale ribs removed, and leaves chopped into bite-sized pieces
- 16 ounces fresh frozen, or dry udon noodles
- 1 tablespoon neutral oil
- 2 shallots peeled and thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons smoked shoyu optional
- ¼ cup tahini
- 1 tablespoon chili oil
- Salt and pepper to taste
Prepare the pickled mushrooms:
Place all of the ingredients for the pickled mushrooms in a large pot. Bring to a boil. Once the sugar is dissolved, turn off the heat and stand for 5 minutes. Then, carefully pour into a heat-proof glass mason jar. Cover and transfer to the refrigerator as you prepare the rest of the meal.
Prepare the sauce:
In a large sauté pan, heat the neutral oil over medium-high heat. Once hot, add the shallot and cook, stirring often, for 5–7 minutes until the shallots brown around the edges. Be careful not to burn them! Sprinkle the shallots with sugar and cook for 1 minute.
Add the soy sauce, sesame oil, and shoyu if using. Bring to a boil and then reduce heat to low.
Add the tahini and chili oil and whisk to incorporate. Continue whisking until completely emulsified and smooth. Turn off the heat.
Finish the udon:
If the tahini separated, whisk vigorously to emulsify it once more. Then, using tongs, add half the udon straight from the pot of boiling water to the tahini sauce. Toss gently to coat with the sauce. It should be very glossy! Add the remaining udon from the pot with tongs and toss to coat in the sauce.
Drain the kale from the ice bath and squeeze to remove excess water. Add the kale to the noodles and turn the heat on the sauté pan to low. Cook for 1–3 minutes to warm the kale through. Taste and season to your preferences. Turn off the heat.
Calories: 301kcal | Carbohydrates: 28g | Protein: 9g | Fat: 19g | Sodium: 950mg | Fiber: 4g | Sugar: 18g | Vitamin C: 8mg