THE Perfect weeknight Noodle Recipe does exist!

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.

Bring a pot of water to boil for the noodles.

Slice half a red onion.

Slice two pieces of garlic.

Chop half a carrot into thin matchsticks.

Chop about 50g of broccolini into bite-sized pieces.

Shred about 125g of cabbage thinly.

Chop about 90g of smoked tofu into sticks.

Prepare the sauce by mixing 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp Chinese black vinegar, 1 tbsp toasted sesame oil, and 1 tbsp plant-based oyster sauce.

Heat 1 tbsp avocado oil in a non-stick pan over medium heat; sauté red onions for a couple of minutes, then add garlic and sauté for about a minute.

Boil the udon noodles for about 4 minutes, one minute less than package instructions.

Add carrots and broccolini to the pan and sauté for a couple of minutes, then add shredded cabbage and sauté for a couple more minutes.

Add the smoked tofu to the pan.

Strain the water from the noodles and add them to the pan along with the sauce; sauté for a couple more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens