Panang Udon Soup
with Crispy Chickpeas
Panang curry paste, a fragrant, red curry from Thailand, is a blend of Makrut lime, galangal, ginger, lemongrass, spices, and red chiles. Udon noodles are a thick, wheat-based noodle popular in Japanese cuisine, and the perfect addition to this fragrant, high-protein, high-fiber soup topped with crispy sesame chickpeas.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 1 tbsp white sesame seeds
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 1 tbsp panang curry paste
- 4 tsp low-sodium tamari
- 2 tbsp mirin
- 2 tbsp seasoned rice vinegar
- 1 tbsp turbinado sugar
- 3 garlic cloves, peeled and crushed
- 1 oz ginger, crushed
- 1 carrot, peeled and grated
- 2 oz teen spinach
- 14 oz udon noodles
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Combine chickpeas, sesame seeds, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until chickpeas are browned and crispy in places, 10 to 12 minutes. (4-servings: use 2 tbsp vegetable oil)
Combine scallion whites, panang curry paste, tamari, mirin, vinegar, sugar, garlic, ginger, 3 cups water, and a pinch of salt and pepper in medium saucepan. Bring broth to a boil, reduce to a simmer, and cook until reduced slightly, 10 to 12 minutes. (4-servings: use 6 cups water) (TIP: Keep remaining curry for your own use.)
Discard garlic and ginger. Add carrot, spinach, and udon noodles to broth, cover, and cook undisturbed until noodles are tender and spinach is wilted, 1 to 2 minutes. (TIP: Udon noodles will be stiff until cooked through; do not stir while cooking.)
Divide udon noodle soup with carrots and spinach between serving bowls. Top with crispy sesame-chickpeas and scallion greens. Enjoy!
CULINARY NOTES: Use back of your knife to crush garlic and ginger; you don’t need to peel ginger.
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