- 2 Zucchini, cut into matchsticks
- 1/4 Cup salt
- 1 Tablespoon extra virgin olive oil
- 1 Medium onion, sliced
- 4 Cloves garlic, minced
- 1 Teaspoon sugar
- 1 Tablespoon soy sauce
- 1 Teaspoon sesame seed oil
- 3 Stalks scallions, shredded
- 1Tablespoon toasted sesame seeds
- Black pepper to taste
In a large bowl, add the matchstick zucchini and sprinkle with salt. Mix until thoroughly combined. Let it rest for about 10 minutes.
Using a strainer, rinse the zucchini thoroughly and squeeze out excess water.
In a large skillet on medium heat, add extra virgin olive oil and onions. Stir until onion is soft. Turn up the heat. Add zucchini and stir for about 4-5 minutes. Add sugar, soy sauce, and sesame oil and stir for another 2 minutes. Add scallions, toasted sesame seeds and black pepper. Stir for another 2-3 minutes.
Mom used to make a huge bowl of this to punch up noodles or rice, or to serve it as a side dish.
Here’s a super simple, fast noodles dish.
Cook rice, somen or noodles of your choice according to package directions. Rinse and set aside.
In a large sauce pan, add 16 ounces chicken or anchovies broth. Add 3-45 cups of water. Add 3-4 cloves of minced garlic, and 1 medium onion, sliced. Season it with a splash of soy sauce (2 tablespoons), black pepper and salt. Bring to a boil. Let it simmer. Swirl in two eggs.
Ladle in 2-3 cups of broth over the noodles and top with zucchini. Mom, of course, always served this with ponytail radish kimchi.