**Recipe here originally:**
I just made this last night and loved it! I used golden zucchini, though green zucchini or yellow squash would work fine too. The sauce itself is only 5 core ingredients and can serve it over your favorite noodles. Soba, mung bean, rice noodles, or udon would be great! You could also eat it over rice, too!
It can be eaten hot or cold as a noodle salad.
* Deep skillet
* Large pot for cooking the noodles
* 1 tablespoon neutral oil
* 1 yellow onion
* 1½ pounds golden zucchini
* 2 tablespoons sesame oil
* 3-4 Thai chili peppers minced
* 1½ cups water
* ½ ounce Thai basil leaves minced plus a few leaves for garnish
* Salt to taste
## For serving:
* 1 teaspoon sesame oil
* 12 ounces noodles of choice
* Shichimi togarashi optional, for garnish
## Cook the onion and zucchini:
* Heat 1 tablespoon neutral oil in a deep skillet over medium heat. Once hot, add the onion and zucchini and cook over moderate heat. Be careful not to brown them too much.
* Season the onion and zucchini liberally with salt. Add the sesame oil and minced Thai chili peppers and stir to combine.
## Simmer the sauce:
* Reduce heat to medium-low and let it bubble for 20 minutes. Stir the sauce occasionally to prevent it from sticking. And adjust heat as necessary if it reduces too quickly.
* After the zucchini is very tender, add 1½ cups water and bring it to a boil. Reduce heat and simmer an additional 10 minutes until thickened.
## Finish the sauce:
* Add the minced Thai basil and simmer for an additional 5 minutes—taste and season more to your preferences.
## Prepare the noodles:
* While the sauce cooks, prepare the noodles according to package instructions. If using mung bean vermicelli, place them in a large, heat-proof bowl. Bring 6 cups of water to a boil and pour over the noodles. Let stand for 2–4 minutes until tender. Drain and rinse thoroughly.
## To serve:
* Drizzle the noodles with 1 teaspoon sesame oil and toss to coat. Divide between shallow bowls. Pile the warm zucchini sauce on top and mix with tongs or a fork to incorporate. Garnish with a few other Thai basil leaves and shichimi togarashi if you like.