Downward spiral
When the daylight dies at 5 p.m., most things seem awful. Not so with this dish inspired by Bar Chuko, a Japanese small plates spot in Prospect Heights. Its menu's vegetarian standout is 100% the coconut noodles. Spicy, tangy, and slightly sweet, they taste like a lighter version of Yotam Ottolenghi's curry laksa. Pair those flavors with a small, handheld spiralizer and like thus, this soup is born.
Coconut Zucchini Noodles
- 2 tbsp sunflower oil
- 2 shallots, peeled and sliced
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 stalk lemongrass (soft white stem only)
- 1 tsp dried coriander
- 1 long, skinny green chile, sliced
- 1 tbsp sambal oelek
- 1 bunch cilantro
- 2 cups vegetable broth
- A pinch of dried curry leaves
- 1 tsp curry powder
- ½ tsp cumin
- ¾ tsp salt
- 1 tbsp sugar
- 13.5 oz coconut milk
- ½ cup water
- 1 package yaki udon noodles (the refrigerated kind)
- 2 limes, sliced into wedges
- 1 zucchini, spiralized
Heat sunflower oil over medium, then add shallots, ginger, and garlic and cook over low for a few minutes. Add lemongrass, coriander, green chile, sambal, and a few stalks of cilantro and cook over low, stirring frequently for 15 minutes. Stir in broth, curry leaves, curry powder, cumin, salt, sugar, coconut milk, and water, then gently simmer for 30 minutes.
Meanwhile, spiralize the zucchini and divide into three or four bowls.
When the 30 min. are up, remove the lemongrass stalk. Then, add the soba noodles to the simmering broth. Cook for three more minutes, then divide noodles and broth among the bowls of zucchini.
Garnish with lime and cilantro before serving. (Serves 3-4)