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Udon Noodle Stir Fry

Udon Noodle Stir Fry

 

RECIPE CREATED FOR Wok
COOK TIME: Over 1 hour
SERVING SIZE: 6


INSTRUCTIONS

  1. Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes.
  2. Cut the tofu into 1-inch cubes. Cook the udon noodles according to package instructions. Transfer to a colander and rinse with cold water.
  3. Whisk together the rice vinegar, sriracha, 1 teaspoon ginger, salt, and pepper in a medium bowl.
  4. Gently toss the tofu in the mixture.
  5. Heat the oil in a wok over high heat. Add the tofu and cook until browned, about 2-3 minutes.
  6. Remove the tofu from the wok and set aside. Add the remaining oil, ginger, garlic and white scallions cooking until fragrant, about 30 seconds.
  7. Add the broccoli, red peppers and carrots and cook for 3 to 4 minutes.
  8. Stir in the noodles and soy sauce. Sauté for a few minutes until heated through.
  9. Sprinkle with green scallions and sesame seeds before serving.

INGREDIENTS

  • 1-14 ounce package extra firm tofu

  • 1-8 ounce package wide udon noodles
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • 2 teaspoons minced ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons vegetable oil
    • 3 scallions, thinly sliced, white and green parts separated
    • 1 pound broccoli, cut into florets
    • 1 red bell pepper, cut lengthwise into strips
    • 3 medium carrots, peeled and sliced into 1/8-inch-thick rounds
    • 1/4 cup soy sauce
    • 1 tablespoon sesame seeds
    • 1 garlic clove, minced
        - Recipe by Paige Adams of @thelastingredient 

         

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