Udon Noodle Tofu Stir Fry

I just love using Udon noodles in stir fry dishes because they are a thick chewy noodle that is really delicious and soaks up all the yummy sauce you use to create the dish. Udon noodles hold up well for left overs and go well with any vegetable, meat, and any sauce you can create. This particular recipe is savory and quick to make.

You can buy Udon noodles in the freezer section (I prefer frozen) or dry in a box on the shelf. The dry box kind are thinner and stick to the pan when using in stir fry. The frozen Udon noodles are firmer, chewier, and more forgiving when using in stir fry recipes. BUT buy fresh if you can find, always better freshly made!!! This dish is super healthy and Vegan friendly. Udon noodles are one of the few wheat based noodles made without eggs. Most soy sauces do not have fish or meat ingredients but check your labels. ENJOY!!

1 handful of snow peas (about a 1/4 of a cup)
1 carrot, julienned
1 small red bell pepper, julienned
4 ounces extra firm tofu (1/4 of a 16 ounce package)
2 sticks green onion, sliced on the diagnol
1 handful of shiitake mushrooms, sliced thinly
1 bok choy, chopped (include the leaves)
2 cloves garlic, minced
1 package of frozen Udon noodles
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar
Splash sesame oil, I use a 1/2 teaspoon as I love the flavor
2 tablespoons ketchup
2 tablespoons chili oil
1/2 teaspoon black or white sesame seeds

1. Bring a pot of water to boil for the noodles (follow directions on the package)
2. Prepare all the vegetables.
3. Pat dry the extra firm tofu with a paper towel. Then, tear the tofu into bite sized pieces.
4. Boil the Udon noodles for half the time to package instructions. Gently stir to keep from sticking.
5. Make the stir fry sauce by combining the soy sauce, dark soy sauce, rice vinegar, toasted sesame oil, and ketchup. Strain the noodles and set aside.
6. Heat your stir fry pan to medium heat. Add the chili oil and the tofu and sauté 3 to 4 minutes each side.
7. Add the shiitake mushrooms, snow peas, and red bell peppers. Sauté for 3 to 4 minutes.
8. Add the carrots, garlic, white part of the green onions, and the bok choy. Sauté for another couple of minutes.
9. Add the noodles followed by the stir fry sauce and the green part of the green onions. Sauté for another couple of minutes.
10. Plate and garnish with sesame seeds.

*NOTE: This recipe is Vegan friendly!! You can easily add broccoli, broccolini, broccoli rabe, and zucchini. If you like baby corn, add when you are adding the shiitake mushrooms. If you want to use bean sprouts, add when you start cooking the carrots. If you want to switch out the tofu for meat, just make sure the meat is cut into bite size pieces (small) so it can cook in 6 to 8 minutes. Thinly sliced chicken, port, or beef are great additions for switching with the tofu.

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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