Udon Noodles

Quick and delicious Udon Noodles Stir Fry with tofu, veggies, and a spicy sauce. Ready in 20 minutes for a flavorful, vegan-friendly meal!

Recipe Source Link:https://www.mygingergarlickitchen.com/udon-noodles/

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RECIPE INGREDIENTS

» For Udon Noodles

• 400 grams udon noodles
• Water (for cooking noodles)
• Salt (to taste)
• 2 tablespoons vegetable oil
• 250 grams firm tofu, cut into bite-size pieces
• 1 teaspoon cornstarch
• 1/4 teaspoon ground black pepper
• 1 small onion, sliced
• 2 cloves garlic, grated
• 1-inch piece ginger, grated
• 1 carrot, cut into thin matchsticks
• 1 bell pepper, sliced
• 1/2 small broccoli, cut into florets

» For the Stir Fry Sauce

• 1.5 tablespoons dark soy sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon brown sugar
• 1 teaspoon sriracha sauce
• 3 spring onion greens, chopped

» for Garnishing

• Toasted sesame seeds
• Roasted peanuts
• Spring onion green
• Chili oil

RECIPE INSTRUCTIONS

» Prepare Veggies & Sauce

1. Cut tofu into bite-sized pieces. Place on a plate, sprinkle with cornstarch, salt, and black pepper, and mix well to coat evenly. Set aside.
2. Cut broccoli into florets, and slice bell pepper, red chili, and onion. Thinly slice carrot into matchsticks and slice spring onion greens.
3. In a bowl, whisk together dark soy sauce, vegetarian oyster sauce, rice vinegar, mirin, sriracha, brown sugar, spring onion greens, and red pepper flakes until combined.

» Cook the Noodles

1. Bring a pan of salted water to a boil. Add dried udon noodles, cover, and let them cook until just tender (about 10 minutes or as per package instructions).
2. Drain and rinse noodles under cold water to prevent further cooking.

» Make Udon Noodles StirFry

1. Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add tofu and cook for about 5 minutes or until golden, stirring occasionally. Transfer tofu to a plate and set aside.
2. Add another 1 tablespoon of oil to the pan. Add minced garlic and ginger, and sauté for 1 minute until fragrant.
3. Add sliced red chili, sauté for 1 minute, then add sliced onion and cook for 2-3 minutes, stirring occasionally.
4. Toss in carrot, bell pepper, and broccoli, and cook on medium-high heat for 2-3 minutes until slightly tender but still crisp. Season with salt to taste, and mix well. Add the the cooked tofu, and stir to combine.
5. Add the prepared sauce and cooked noodles to the pan. Toss everything together for 1 minute on medium-high heat until the noodles are well coated. Taste and adjust salt if needed.
6. Divide noodles into bowls and garnish with chopped spring onions, roasted peanuts, toasted sesame seeds, and a drizzle of chili oil.

RECIPE NOTES

1. Cook the noodles according to package instructions. I have used dried noodles here, but you can also use cooked noodles.
2. Rinse the noodles in cold water once tender. This step prevents them from overcooking and becoming sticky.
3. When stir-frying veggies and tofu, use high heat. This way, the tofu becomes crispy, and the veggies stay crisp without losing flavor.