Udon Noodles with Kabocha Sauce

By ahree

Ingredients

• 150 g dry udon noodles, cooked as instructed in the packet. Drained and set aside.
• Around 400g kabocha {Japanese pumpkin}, peeled and seeded
• 1-2 tbp olive oil
• 2 garlic cloves, peeled and thinly sliced
• 1 nori sheet
• Salt, vegetable stock powder {optional} & pepper

Details

Adapted from anhsfoodblog.com

Preparation

Step 1

Cut the peeled and seeded pumpkin into big chunks. Put it a microwave-safe bowl with some water. Cover with cling wrap and microwave for 5 mins or until the pumpkin is tender and cooked through. Using a food processor, purée the kabocha to get a smooth consistency.

In a frying pan, heat up 1 tbp olive oil. Sprinkle the nori sheet with salt and pepper, then quickly fry the nori until crispy. Set aside.

Pour in some more olive oil, and heat up. Fry the garlic slices until golden. Set aside.

Pour the kabocha into the garlic-infused oil. Heat up the sauce. You may have to add in some water to get the right consistency. Season with stock powder (or salt) and pepper.

Divide the noodles into serving bowl. Ladle the source on top, garnished with thin strips of nori and the garlic chips.