TOFU DRUNKEN NOODLES
Steps:
- Make the sauce: In a small bowl whisk all the sauce ingredients together.
- Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.
- Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally. Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
- Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.
Nutrition Facts : Calories 497 kcal, Carbohydrate 69 g, Protein 23 g, Fat 17 g, SaturatedFat 2 g, Sodium 2226 mg, Fiber 8 g, Sugar 19 g, ServingSize 1 serving
SPICY STIR-FRIED UDON NOODLES
The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.
Provided by Raquel Teixeira
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 18
Steps:
- Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
- Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 78.9 g, Cholesterol 47.4 mg, Fat 17.6 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 4.2 g, Sodium 2871.5 mg, Sugar 12.4 g
SPICY TOFU UDON NOODLE BOWL
Make and share this Spicy Tofu Udon Noodle Bowl recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions, omitting salt and fat. Drain.
- Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender.
- Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes.
- Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes.
- Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls.
- Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
STIR-FRIED SPICY GARLIC UDON NOODLES
An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu 'meat', mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness. This noodle recipe is perfect for this days when you want something quick, satisfying, and super tasty.
Provided by Jeeca
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- If you're using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.
- Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.
- Heat a large wok or non-stick pan over medium high heat. Add in the oil.
- One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.
- Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It'll also start to dry up and resemble minced 'meat' as it cooks and the water evaporates.
- Season the tofu with the dark soy sauce. Mix well.
- Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.
- Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.
- Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.
- Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.
- Once the mushrooms are cooked to your liking, add in the noodles.
- Pour the sauce over the noodles and mix well.
- Leave the noodles to cook over medium high heat for 2-3 minutes.
- Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
- Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.
- Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!
Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 61 g, Protein 21 g, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1895 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 15 g
UDON NOODLE AND MUSHROOM STIR FRY
This Udon Noodle Stir Fry recipe w/ Shiitake Mushrooms takes 20 minutes w/ simple plant-based ingredients like ginger, garlic, + green onions.
Provided by Elizabeth Lindemann
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- If using dried udon noodles, prepare according to directions on package (see notes).
- Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
- Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
- While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
- Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
- Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.
Nutrition Facts : Calories 559 kcal, Carbohydrate 79 g, Protein 19 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Sodium 2902 mg, Fiber 8 g, Sugar 21 g, UnsaturatedFat 16 g, ServingSize 1 serving
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