Skip to content
Udon noodles with tofu and vegetables
This delicious stir-fry with tofu, carrot and pak choi is also nice and quick to make, because you use pre-cooked udon noodles. If you want to make it even simpler, use a bag of pre-cut stir-fry vegetables!
- Preparation Time: 25 minutes
- Cooking Time: 28 minutes
- Total Time: 53 minutes
Ingredients
Servings:
2
-
350 gtofu in cubes of about 1 by 1 cm
-
400 gpre-cooked udon noodles
-
1winter carrot peeled and cut into half-moons
-
50 gbean sprouts
-
100 gmushrooms in slices
-
1(Shanghai) pak choi in strips, or halved lengthways
-
1spring onion in thin rings
-
peanuts roughly chopped
For the wok sauce
-
5 tbspsoy sauce
-
2 tbspsesame oil
-
1clove of garlic finely chopped
-
2 cmginger grated
-
1 tbspcane sugar
-
pinchground chili pepper
Instructions
-
For the sauce, mix the soy sauce, sesame oil, garlic, ginger, cane sugar and chili pepper together.
-
Bring a pan of water to the boil and cook the carrot in it until tender-crisp.
-
Heat a wok pan over high heat and fry the tofu without the marinade until golden brown. Then add the pak choi, carrot and mushrooms. Stir-fry this briefly and then add the marinade and udon noodles. Heat everything through well and add the beansprouts at the last two minutes.
-
Distribute the noodles among the plates and serve with spring onion and peanuts.
