15-Minute Udon Stir Fry (Vegetarian)
A simple and quick weeknight meal that you can whip up in 15 minutes with a balanced amount of vegetables and proteins to pair with the chewiest noodles!
Ingredients:
3 servings of frozen udon
2 tbsp regular soy sauce
4 tsp dark soy sauce
4 tbsp oyster sauce
2 tsp agave syrup or liquid sweetener
4 tsp cornstarch
3/4 cup water
4 tsp sesame oil
chopped napa cabbage (use mostly the leafy side - cooks faster!)
1 block extra firm tofu
4 stems green onions, white and green parts separated, chopped
2 tbsp minced garlic
Any type of neutral oil
Directions:
Blanch udon noodle blocks according to package directions, usually it takes just 30 - 40 seconds of boiling water to thaw and loosen the noodles
Drain udon noodles and set aside, drizzle sesame oil throughout to keep noodles from sticking together
Make the sauce: mix together regular soy sauce, dark soy sauce, oyster sauce, agave syrup, and cornstarch slurry (water and cornstarch mixture,) set aside
Heat up neutral oil in a pan
Crumble tofu into the heated pan and fry for 3 - 5 minutes, stirring frequently
Add in the white parts of green onion and napa cabbage, mix well
Give the sauce mixture a good stir then pour over the crumble tofu and veggies. Bring down the fire a bit and let it simmer until sauce bubbles and thickens.
Add in the already-cooked udon and mix everything together
Sprinkle on a little more salt to taste and top off with the remaining green parts of the green onions
Let cool a bit and enjoy!
