Plant-based weeknight udon noodles

🍴 Lay Ho Ma from Yeung Man Cooking on 🍲 Niftyrecipe.com - Pasta and noodle recipes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring a pot of water to boil for the noodles

Step 2

2. Peel down and discard the stringy bits from the snow peas. Chop the small carrot into thin matchsticks. Chop the red bell pepper into bite sized pieces.

Step 3

3. Pat dry the extra firm tofu with a paper towel. Then, tear the tofu into bite sized pieces. Finely chop the green onions keeping the white and green parts separate. Thinly slice the garlic

Step 4

4. Carefully remove the stalks from the rehydrated shiitake mushrooms and slice them

Step 5

5. Boil the udon noodles for half the time to package instructions (in this case 3min). Gently give them a stir with chopsticks to keep them from sticking

Step 6

6. Make the stir fry sauce by combining the soy sauce, dark soy sauce, rice vinegar, toasted sesame oil, and ketchup. Strain out the udon noodles and set aside

Step 7

7. Heat up a nonstick pan to medium heat. Add the chili oil followed by the tofu and sauté for 3-4min

Step 8

8. Add the shiitake mushrooms, snow peas, red bell peppers, and the baby corn. Sauté for 3-4min

Step 9

9. Add the carrots, garlic, and the white parts of the green onions. Sauté for another couple of minutes. Add the bean sprouts and sauté for about 1min

Step 10

10. Add the noodles followed by the stir fry sauce. Sauté for another couple of minutes

Step 11

11. Plate and garnish with the remaining green onions and white sesame seeds

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