UDON KNOW how tasty this Noodles Stir Fry is until you've tried it

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

Boil water for the noodles.

Hold down the stringy bit from about 50 grams of snow peas.

Chop one small carrot into thin matchsticks.

Chop half a red bell pepper into bite-sized pieces.

Pat dry about 75 grams of extra firm tofu and tear it into small bite-sized pieces.

Finely chop one to two sticks of green onion, keeping the whites and the green parts separate.

Thinly slice two pieces of garlic.

Rehydrate dry shiitake mushrooms in hot water for a few hours or boil in water for 5-7 minutes, then remove stalks and slice.

Cook the udon noodles for half the time stated on the package, which is 3 minutes, stirring gently to prevent sticking.

Make the stir-fry sauce by mixing 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, a splash of toasted sesame oil, and 2 tablespoons ketchup.

Strain the udon noodles and set aside.

Heat a non-stick pan over medium heat and add 2 tablespoons of chili oil.

Add the salted tofu and sauté for 3-4 minutes.

Add shiitake mushrooms, snow peas, red bell pepper, and about 60 grams of baby corn, and sauté for another 3-4 minutes.

Add the chopped carrot, thinly sliced garlic, and the white parts of the green onion, and sauté for another couple of minutes.

Add about 60 grams of bean sprouts and sauté for about a minute.

Add the cooked noodles and the stir-fry sauce, and sauté for a couple more minutes.

Plate the dish and sprinkle over the green parts of the green onion and some white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens