Kake Udon

Kake Udon is a comforting Japanese breakfast dish featuring thick, chewy noodles served in a savory broth. This Paleo version uses alternative ingredients to maintain authenticity while adhering to dietary preferences.

Ingredients

• Zucchini - 300 grams
• Almond flour - 100 grams
• Egg - 1 large
• Paleolithic-friendly soy sauce (or coconut aminos) - 2 tablespoons
• Chicken or vegetable broth - 500 ml
• Green onions - 2 stalks, chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchini to create zucchini noodles and set aside.
2. In a mixing bowl, combine almond flour, egg, salt, and pepper to form a dough. Knead until smooth, then roll out to about 1 cm thick and cut into udon noodle shapes.
3. In a pot, heat sesame oil over medium heat, then sauté garlic and ginger until fragrant, about 1 minute.
4. Add the broth to the pot and bring to a simmer.
5. Once simmering, gently add the almond flour noodles and cook for about 5-7 minutes, or until tender.
6. Add the zucchini noodles and cook for an additional 2 minutes until heated through.
7. Stir in the soy sauce or coconut aminos and adjust seasoning with salt and pepper.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids in digestion.
• Rich in healthy fats from almond flour and sesame oil.

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