Indulge in the fusion of flavors with Chili Oil Miso Udon, blending the creamy texture of miso and Japanese mayo with the fiery kick of HOT JIANG® chili oil, garnished with roasted seaweed and a rich egg yolk.
Chili Oil Miso Udon
3 servings udon noodles
2 cloves garlic, minced
4 oz. shiitake mushrooms, sliced
1 egg yolk
Roasted seaweed for garnish
2 Tbsp. Hot Jiang® chili oil
2 Tbsp. Japanese mayo
2 Tbsp. miso paste
2 tsp. sugar
3 Tbsp. water
1 tsp. light soy sauce
Cook udon noodles and set aside.
Mix all the ingredients for the sauce in a bowl.
In a hot pan sauté garlic and mushrooms.
Once the mushroom has browned, add the sauce and stir. Once the sauce is heated through, add the udon noodles. Mix well
Serve while it’s hot. Add roasted seaweed and more chili oil to garnish with an egg yolk. Enjoy!