udon noodle stir fry with fried tofu
Ingredients
2 C baby bok choy (or a few handfuls roughly chopped)
4 green onions
1 C oyster mushrooms
1 small white onion
2 4oz packages fried tofu
1 400g package udon noodles
2 handfuls fresh baby spinach
1/4 C vegetarian hoisin sauce
1/4 C tamari sauce (you could also use liquid aminos)
2 tsp chili paste
1 tsp sesame oil
2 minced garlic cloves
1/4 C vegetable stock
1 tbsp sesame seeds
**makes 4 - 6 servings
I’ve had many firsts since switching to a plant based diet and Udon noodles have by far been one of my best discoveries! Not a whole lot of nutritional value in them but they are amazing when tossed with a ton of veggies and can be a great carb option to keep you fuller for longer. They can be used in soups, stir frys and even as a pasta substitute. This recipe was a no brainer for me and was what got me hooked on Udon noodles! Super easy, full of flavour and best of all satisfying!
Instructions
Roughly chop the white onion, mushrooms, and two green onions. Add to a large frying pan with the minced garlic and sesame oil. Sauté on medium for 5 minutes, stirring often.
Grab a large pot and fill with water. Bring to a boil.
Add the hoisin sauce, veg stock, chill paste, tamari, fried tofu, and baby spinach to the pan and continue to sauté on low heat for another 5 minutes.
When the water comes to a boil add the udon noodles. Cook for 2 - 3 minutes stirring often. They cook really quickly so keep a close eye on them. After the 3 minutes add the roughly chopped and washed baby bok choy. Cook for one more minute and strain. Add the noodle and bok choy mixture back to the large pot and remove from heat.
Add the fried tofu mixture to the noodles and give everything a gentle toss until the noddles are fully coated with sauce.
Finish it off with the remaining chopped green onions and sesame seeds. Serve while hot.