This udon noodle stir-fry is made with shiitake mushrooms, child bok choy, tofu and a flavorful sesame soy sauce. It is completely scrumptious and straightforward sufficient for a busy weeknight!
I am massive on noodles in all types, however udon noodles are undoubtedly one among my favourite varieties. They’re simply so squishy and comforting, with a tremendous chewy texture, they usually work so effectively in so many dishes. A pair years in the past I shared one among my favourite methods to take pleasure in them, in udon noodle soup. However I feel I really like them much more in a stir-fry!
Udon noodles work nice in stir-fries as a result of they’re nice for sucking up a number of flavorful sauce. On this recipe I took full benefit of that high quality and paired them up with an excellent savory sesame soy sauce, together with tender mushrooms, pan-fried tofu, and child bok choy. It is actually easy to throw collectively and so delicious!
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Elements You may Want
- Udon noodles. Use frozen udon noodles, not dried. Dry udon noodles simply aren’t as plump and squishy, and truthfully I feel the sauce would completely overpower them.
- Soy sauce.
- Darkish soy sauce. Search for this within the worldwide aisle of your retailer, or at an Asian grocery retailer. Whilst you may technically simply use some further common soy sauce, you’d most actually be lacking out on taste.
- Vegan oyster sauce. That is one other merchandise you will in all probability discover within the worldwide meals aisle, or in an Asian market.
- Brown sugar. We’re utilizing natural brown sugar, as typical brown sugar could also be processed utilizing animal bone char, so it isn’t vegan.
- Toasted sesame oil.
- Sriracha sauce. Go away this out when you desire a milder dish.
- Peanut oil. Your favourite high-heat oil could be substituted if you would like. Vegetable oil, corn oil, and coconut oil will all work.
- Tremendous-firm tofu. Further-firm or agency tofu could be substituted, however will have to be pressed earlier than cooking.
- Shiitake mushrooms.
- Child bok choy. Common previous bok choy will work if that is what’s obtainable. Chop it up into bite-sized items. You might additionally substitute one other inexperienced, like broccoli, snap peas, or cabbage, if you would like.
- Garlic.
- Ginger.
- Scallions. Also called inexperienced onions.
- Toasted sesame seeds.
How It is Made
The next is an in depth picture tutorial on how one can make this dish. Scroll all the best way down if you would like to skip proper to the recipe!
Start by getting all your prep work out of the best way. Cook dinner the noodles, chop the greens, cube the tofu, mince the garlic and grate the ginger.
Stir the sauce components collectively in a small bowl. This can embrace the soy sauce, darkish soy sauce, vegan oyster sauce, brown sugar, sesame oil, and sriracha.
Warmth some oil in a big wok, then add the diced tofu. Cook dinner the tofu cubes for a couple of minutes, flipping them a few times, till they’re browned and crisp. Transfer the tofu to a plate when it is completed.
Tip: Tofu is a type of meals that may actually keep on with a cooking floor! When you do not assume your wok is as much as the duty, contemplate cooking the tofu in a separate vessel, resembling a small nonstick skillet.
Add some extra oil to the wok, then add sliced shiitake mushrooms. Allow them to sit on the new cooking floor, solely flipping them as soon as whereas they prepare dinner.
As soon as the mushrooms have browned, you’ll be able to crank up the warmth and add your child bok choy. Stir-fry it with the mushrooms till it wilts and turns brilliant inexperienced.
Push the bok choy and mushrooms to the perimeters of your wok, making room to sauté your aromatics, together with minced garlic, grated ginger, and the white elements of your scallions.
Mix the aromatics and veggies, then add the noodles, cooked tofu, and sauce to the wok. Be tremendous cautious when including the sauce — pour it over the noodles and never instantly on the cooking floor.
Combine every thing up and stir-fry the combination briefly, ensuring to mix the components effectively.
Take the wok off of warmth and add sesame seeds and the inexperienced elements of your scallions.
Your udon stir-fry is able to take pleasure in! Divide it onto plates and go get it! This dish is greatest loved instantly.
Leftovers & Storage
Leftover udon noodle stir-fry will hold in an hermetic container for about 4 days. The noodles will proceed to soak up sauce as they sit, so the leftovers is usually a bit dry. Strive including a little bit of water if you reheat them, if wanted.
Extra Noodle Recipes
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Udon Noodle Stir-Fry
This udon noodle stir-fry is made with shiitake mushrooms, child bok choy, tofu and a flavorful sesame soy sauce. It is completely scrumptious and straightforward sufficient for a busy weeknight!
Elements
-
26
ounces
frozen udon noodles
(three servings, see Notice 1)
For the Stir-Fry
-
2
tablespoons
peanut oil,
divided -
8
ounces
super-firm tofu,
minimize into ½ inch cubes -
6
ounces
shiitake mushrooms,
stems eliminated, caps sliced -
8
ounces
child bok choy,
halved lengthwise -
3
garlic cloves,
minced -
2
teaspoons
freshly grated ginger -
2
scallions,
white and inexperienced elements separated and chopped -
2
teaspoons
toasted sesame seeds
Directions
-
Convey a big pot of water to a boil. Cook dinner the udon noodles in keeping with the package deal instructions, then drain them right into a colander once they’re completed.
-
Whereas the noodles prepare dinner, stir the sauce components collectively in a small bowl.
-
Coat the underside of a giant wok with half of the oil and place it over medium warmth (Notice 2). As soon as the oil is scorching, add the tofu in a good layer. Cook dinner the tofu for about 10 minutes, flipping the items a few times, till they’re browned and crispy on a number of sides. Take away the tofu from the skillet and switch it to a plate when completed.
-
Add the remaining oil to the wok. Add the shiitake mushrooms in a good layer. Cook dinner the mushrooms for about 4 minutes, flipping them as soon as, till they’re browned and have shrunken a bit.
-
Elevate the warmth to medium-high, then add the infant bok choy to the wok. Stir-fry the infant bok choy and mushrooms for about 2 minutes, till the infant bok choy has begun to wilt and turned brilliant inexperienced.
-
Push the mushrooms and child bok choy to the aspect, making some area within the backside of your wok, then add the garlic, ginger, and white elements of your scallions. Sauté the aromatics for about 30 seconds, till they turn out to be very aromatic, then stir them in with the infant bok choy and mushrooms.
-
Add the cooked noodles to the wok, return the tofu to the wok, then fastidiously pour the sauce over the noodles and tofu. Stir-fry every thing for a few minute, till the sauce has diminished a bit and evenly coats the noodles. Take away the wok from warmth.
-
Sprinkle the stir-fry with the inexperienced elements of your scallions and sesame seeds.
-
Divide onto plates and serve.
Recipe Notes
- Frozen udon noodles are often bought in single serve pouches, with every pouch having between 7 and 9 ounces. Use three servings, even when the full weight is off by a few ounces. I do not advocate substituting dried udon.
- A big skillet will work if you do not have a wok. I like to recommend utilizing one thing with a great, non-toxic nonstick floor that is appropriate for high-heat, resembling forged iron, because the tofu tends to stay.
Diet Information
Udon Noodle Stir-Fry
Quantity Per Serving
Energy 485
Energy from Fats 126
% Every day Worth*
Fats 14g22%
Saturated Fats 2g10%
Polyunsaturated Fats 4g
Monounsaturated Fats 4g
Sodium 2146mg89%
Potassium 421mg12%
Carbohydrates 68g23%
Fiber 6g24%
Sugar 16g18%
Protein 25g50%
Vitamin A 2585IU52%
Vitamin C 28mg34%
Calcium 134mg13%
Iron 3mg17%
* P.c Every day Values are primarily based on a 2000 calorie eating regimen.
