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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 huge on noodles in all varieties, however udon noodles are positively considered one of my favourite varieties. They’re simply so squishy and comforting, with an incredible chewy texture, and so they work so properly in so many dishes. A pair years in the past I shared considered one of my favourite methods to get pleasure from 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 lot 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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Components You may Want
- Udon noodles. Use frozen udon noodles, not dried. Dry udon noodles simply aren’t as plump and squishy, and actually 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 might 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 may most likely discover within the worldwide meals aisle, or in an Asian market.
- Brown sugar. We’re utilizing natural brown sugar, as standard brown sugar could also be processed utilizing animal bone char, so it is not vegan.
- Toasted sesame oil.
- Sriracha sauce. Depart this out in the event you choose a milder dish.
- Peanut oil. Your favourite high-heat oil will be substituted if you would like. Vegetable oil, corn oil, and coconut oil will all work.
- Tremendous-firm tofu. Additional-firm or agency tofu will be substituted, however will should be pressed earlier than cooking.
- Shiitake mushrooms.
- Child bok choy. Common outdated bok choy will work if that is what’s out there. Chop it up into bite-sized items. You may additionally substitute one other inexperienced, like broccoli, snap peas, or cabbage, if you would like.
- Garlic.
- Ginger.
- Scallions. Often known as inexperienced onions.
- Toasted sesame seeds.
How It is Made
The next is an in depth photograph tutorial on learn how to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!
Start by getting your whole prep work out of the best way. Prepare dinner the noodles, chop the greens, cube the tofu, mince the garlic and grate the ginger.
Stir the sauce elements collectively in a small bowl. This may embody 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. Prepare dinner the tofu cubes for a couple of minutes, flipping them a couple of times, till they’re browned and crisp. Transfer the tofu to a plate when it is achieved.
Tip: Tofu is a kind of meals that may actually stick with a cooking floor! Should you do not suppose your wok is as much as the duty, take into account cooking the tofu in a separate vessel, akin to a small nonstick skillet.
Add some extra oil to the wok, then add sliced shiitake mushrooms. Allow them to sit on the recent cooking floor, solely flipping them as soon as whereas they prepare dinner.
As soon as the mushrooms have browned, you possibly can 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 immediately on the cooking floor.
Combine every thing up and stir-fry the combination briefly, ensuring to mix the elements properly.
Take the wok off of warmth and add sesame seeds and the inexperienced elements of your scallions.
Your udon stir-fry is able to get pleasure from! Divide it onto plates and go get it! This dish is greatest loved instantly.
Leftovers & Storage
Leftover udon noodle stir-fry will preserve in an hermetic container for about 4 days. The noodles will proceed to soak up sauce as they sit, so the leftovers could be a bit dry. Strive including a little bit of water while 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!
Components
- 26
ounces
frozen udon noodles
(three servings, see Observe 1)
For the Stir-Fry
- 2
tablespoons
peanut oil,
divided - 8
ounces
super-firm tofu,
lower 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. Prepare dinner the udon noodles in response to the bundle instructions, then drain them right into a colander once they’re achieved.
Whereas the noodles prepare dinner, stir the sauce elements collectively in a small bowl.
Coat the underside of a big wok with half of the oil and place it over medium warmth (Observe 2). As soon as the oil is sizzling, add the tofu in an excellent layer. Prepare dinner the tofu for about 10 minutes, flipping the items a couple of 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 achieved.
Add the remaining oil to the wok. Add the shiitake mushrooms in an excellent layer. Prepare dinner the mushrooms for about four minutes, flipping them as soon as, till they’re browned and have shrunken a bit.
Increase the warmth to medium-high, then add the child bok choy to the wok. Stir-fry the child bok choy and mushrooms for about 2 minutes, till the child bok choy has begun to wilt and turned brilliant inexperienced.
Push the mushrooms and child bok choy to the facet, 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 into very aromatic, then stir them in with the child 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 decreased 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 normally bought in single serve pouches, with every pouch having between 7 and 9 ounces. Use three servings, even when the whole weight is off by a few ounces. I do not suggest 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, akin to forged iron, because the tofu tends to stay.
Vitamin 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 based mostly on a 2000 calorie weight loss plan.
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