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ICONIC Kitchen with Chef Kimberly Ayala | ICONIC LIFE

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ICONIC Kitchen with Chef Kimberly Ayala

Publisher Renee Dee learns about induction cooking with this awesome Asian Udon noodle recipe.

If you’re looking for an authentic Asian noodle recipe that you can make at home, ICONIC kitchen has got you covered. Publisher Renee Dee and chef Kimberly Ayala team up at PIRCH in Mission Viejo to walk you through the delicious Udon Noodle recipe while cooking on a state-of-the-art Fisher & Paykel induction cooktop.

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“I love induction because of how efficient it is,” Ayala says, “ It is so accurate with its temperature, and you can get water to boil quickly.” 

Other benefits of induction cooking are quick heat up times and induction cooktops don’t heat the handles of the pan or pot you are cooking with, meaning you can grab the handles without the worry of burning yourself.

With the induction cooktop at her disposal, Ayala cooks stir fry with mushrooms, carrots, bell peppers, onions and a gochujang sauce, and sears tiger stripe shrimp with gochujang, cilantro and lime juice simultaneously with magnetic pots and pans, which are a required feature for cooking on an induction stove.

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With the shrimp seared, the stir fry complete and the noodles boiled, Ayala mixes the three components together to create a delectable and vibrant dish that is sure to impress family and friends alike. 

Follow along with us in our video as we make this delicious dish and check out the recipe below:

Best Authentic Noodle Recipe | ICONIC Kitchen

 

Udon Noodles

Ingredients
  

  • 8 ounces Udon Noodles

Instructions
 

  • Cook noodles in a large pot of boiling water cook noodles for five minutes
  • Turn off heat
  • Let the noodles sit for one minute
  • Drain and rinse under cool running water
  • Lightly drizzle noodles with a neutral oil and toss to prevent the noodles from sticking together, set them aside

Gochujang Sauce

Ingredients
  

  • 3-4 tablespoons gochujang
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons tahini 
  • 2 tablespoons  lime juice
  • 4 tablespoons water
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon molasses
  • 1 teaspoon cornstarch

Instructions
 

  • Whisk the gochujang sauce ingredients together in a medium bowl, set aside

Stir Fry

Ingredients
  

  • 3 tablespoons grapeseed or avocado oil
  • 8 ounces Korean shiitake mushrooms or cremini Sliced
  • 1 red bell pepper Sliced
  • 2 carrots sliced
  • 1 tablespoon  freshly grated ginger
  • 6 garlic cloves minced
  • 1 bunch green onions white and green parts separated
  • 3 cups  fresh baby spinach torn
  • 1 cup Thai basil
  • chopped and toasted sesame seeds and lime wedges for serving

Instructions
 

  • Pour three tablespoons of neutral oil in a large cast iron skillet over medium-high heat
  • Once hot, add the mushrooms, stir to coat and spread into an even layer as much as possible
  • Cook undisturbed until they turn deeply golden brown on the bottom, about 10 minutes
  • Add the bell peppers, carrots, garlic, ginger and white parts of green onions to the mushrooms, cook for an additional 2 minutes or until the onions are softened
  • Add the gochujang sauce and bring to a simmer until slightly thickened, about one minute
  • Add the noodles,spinach, and basil and toss until the spinach is wilted, about 1 minute

Shrimp

Ingredients
  

  • 1 pound tiger stripe shrimp
  • 1 tablespoon gochujang
  • 1 teaspoon oyster sauce
  • ¼ cup chopped cilantro
  • 1 lime juiced
  • 1 teaspoon salt

Instructions
 

  •  Sauté the shrimp about four minutes on each side or until fully cooked
  • Garnish with desired amount of green onions, sesame seeds and shrimp

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