Udon Harissa

The recipe I was harping on recently was this one featuring some udon noodles I picked up from an asian grocer. It also featured some Harissa I picked up from Trader Joe's. Pictured below is how my noodles turned out, I even featured the same chopsticks I bought in the pictures!

What is Harissa you ask? Only the single greatest paste you can add to a spicy dish (If I should humbly say so myself!). Harissa is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya, Algeria, and Morocco. Yes, I'm mixing cuisines but growing up in a Panamanian and Nigerian Household, that's what I do and for the most part, it works out - deliciously. It's a simple dish but I suspect I will be making it a lot during the fall!

Udon with Harissa

2 konbu (2" × 15" pieces of, dried seaweed used for soups)

1 cup dried bonito flakes (katsuobushi, lightly packed)

sea salt

udon (Cold)

1 tbsp Harrisa Paste

Carrots (finely sliced or diced - up to your preference)

Directions:

Wipe off the kombu with a damp towel and cut each piece into quarters. Put the kombu into the pot and pour in 6 cups cold water. Place pot over high heat. Just before the water comes to a boil, fish out the kombu using tongs.

Sprinkle katsuobushi into pot. Cover pot, remove from heat, and let bonito steep for 4 minutes. Strain liquid and mix in Harrisa paste, season with sea salt to taste. You will have about 5 cups. Cook your noodles, To serve, pour hot over bowls of cooked noodles and sprinkle with a bit of cooked Konbu, and black pepper.

That's it! Simple, right? Right. Give it a try and let me know how you like it.

As always, 

Oni