Sautéed Noodles with Sardine Pate, Pumpkin, and Shiitake
Serves 2 people
For the broth
1.5 liters of water
10g of Katsuobushi
3 bay leaves
For the noodles
100g of rice stick noodles (regular or whole grain)
1 generous tablespoon of Sardine pate
30g of drained corn
30g of drained edamame
150g of diced pumpkin
4 shiitake mushrooms
1 clove of garlic
2 tablespoons of soy sauce*
Extra virgin olive oil, salt, and pepper q.b
Start with the broth: bring the water to a boil along with the halved onion, Katsuobushi, and bay leaves. Cover and let it simmer over low heat for at least 30 minutes (adding water if necessary).
Meanwhile, in a pan, sauté the garlic in olive oil with pepper. Add the pumpkin, drizzle with soy sauce, and cook for about ten minutes, stirring occasionally (the pumpkin should remain crispy). Once done, remove the garlic.
Set the pumpkin aside and, in the same pan, cook the mushrooms (previously soaked) in olive oil, salt, and pepper.
Toss the corn and edamame with a drizzle of olive oil and soy sauce.
Cook the noodles in the strained boiling broth (keeping the onion), drain them al dente, and sauté them in the pan with the sardine pate.
*Look for gluten-free soy sauce if you want to prepare a completely gluten-free recipe.