Udon Noodles Stir-Fry
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Udon Noodles Stir-Fry
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Tofu and udon noodle stir-fry in 5-ingredient sweet and savory sauce is a quick & easy Japanese-inspired meal, perfect for busy weeknights!
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Ingredients
- 1 udon noodles 9.5-ounce pack
- 1 cup vegetable broth rich
- ¼ cup soy sauce
- 2 tablespoons sugar or agave
- 1 teaspoon sesame oil optional
- ¼ teaspoon red pepper flakes plus more to taste (optional
- 1 ½ tablespoons corn starch
- 4 tablespoons high-heat oil divided
- 1 tofu cubed, super firm, 1-pound
- 4 baby bok choy
- 4 garlic minced, cloves
- 1 inch ginger minced, fresh
- 1 onion sliced into wedges, small; red variety
- 1 cup carrot julienned or thinly sliced (optional
- 1 red bell pepper sliced, or green bell pepper
- ½ cup green onions sliced (optional
- sesame seeds garnish (optional
Instructions
- In a medium bowl, add the vegetable broth, soy sauce, sugar, sesame oil, and crushed red pepper flakes. Mix well and whisk in the cornstarch. Set aside.
- In a large wok or pan over medium-high heat, heat 3 tablespoons of oil. Add the tofu and fry it on all sides. Remove the tofu when golden and place it in a large bowl.
- To the hot pan over high heat, add the onion, and bell pepper. Saute for 1 minute.
- Add the garlic and ginger. Saute for 1 minute.
- Add the carrots (if using) and reduce the heat to medium-low and saute for 5 minutes or until all the vegetables soften.
- Transfer the vegetables to the bowl with the tofu and set aside.
- Place the wok or pan back on the stove over medium-high heat. Heat 1 tablespoon of oil and place the bok choy in the wok or pan. Cook until lightly charred and flip them. Repeat the process until they are slightly charred all around.
- Lower the heat to medium-low and pour the sauce over. Bring to a light boil, turn off the heat, and remove the bok choy from the pan. Set aside.
- Add the tofu and veggies to the wok or pan. Mix well and set aside for the flavors to be absorbed by the tofu and veggies.
- In a large pot, boil the noodles according to the package instructions. Drain and immediately transfer the hot noodles into the wok or pan with the veggies and tofu. Add the green onions (if using) and mix well for the noodles to soak some of the sauce. Taste and adjust the salt levels by adding more sauce.
- Serve and top each plate with a bok choy, more green onions, and some sesame seeds (if using).
Equipments used:
Notes
- Chop the veggies evenly: That way, they’ll stir-fry evenly.
- Adjust veg texture: Enjoy tender-crisp or cook for longer, until tender.
- Time-saving hack: This yaki udon recipe can be on your table in no time using a bag of pre-prepared stir-fry vegetables and pre-cooked noodles.
- More caramelized noodles: Add them to the pan while it’s still on the heat and leave to cook, undisturbed, for 30-60 seconds, to form char.
Nutrition Information
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Calories
564kcal
(28%)
Carbohydrates
70g
(23%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
12g
(60%)
Sodium
1960mg
(82%)
Potassium
284mg
(6%)
Fiber
8g
(32%)
Sugar
18g
(36%)
Vitamin A
10772IU
(215%)
Vitamin C
82mg
(91%)
Calcium
309mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1960mg | 82% |
| Potassium | 284mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
| Vitamin A | 10772IU | 215% |
| Vitamin C | 82mg | 91% |
| Calcium | 309mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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