Spicy Sesame Zucchini Sauce Recipe

Cook the onion and zucchini:
1 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.
2 Season the onion and zucchini liberally with salt. Add the sesame oil and minced Thai chili peppers and stir to combine.
Simmer the sauce:
4 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.
5 After the zucchini is very tender, add 1 1/2 cups water and bring it to a boil. Reduce heat and simmer an additional 10 minutes until thickened.
Finish the sauce:
7 Add the minced Thai basil and simmer for an additional 5 minutes—taste and season more to your preferences.
Prepare the noodles:
9 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:
11 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.