We love a good noodle dish. Really though . . . who doesn’t, right? Noodles are comforting and will always hit the spot. They’re easy to prepare and clean up is a breeze. This Udon Noodle Stir Fry features shiitake mushrooms, tofu and those familiar fat noodles with lots of bite. The Tamari based sauce is balanced with just a little heat to make your tastebuds dance, but not too much to make you sweat. We have never been ones for having so much heat that you really don’t appreciate the flavours. It’s about the flavours for us (and nutrition of course)!
Preparing the Vegetables for the Stir Fry
The greatest thing about any stir-fry is that you can switch up the vegetables you add to it. It really is one of those clear-out-the-fridge sort of meals that makes sure food doesn’t go to waste. We hate to waste anything. The stir fry has a whole lot of shiitake mushrooms, together with some red peppers, broccoli and sweet onion. We cut the mushrooms and peppers in 1/4″ slices and cut the onions in similar sized wedges. As we like to eat our noodles traditionally with a pair of chopsticks, it’s important to prep your ingredients so that they’re easy to pick up. We use a couple of tablespoons of vegetable broth to start the veg off in a wok, but add veg stock just a little at a time to prevent sticking until the veg is tender. This should take about 12 to 15 minutes.
The tofu is easy to bake in a toaster oven or regular oven while you are stir-frying your veg. After pressing it, we cut the block into about 3/8″ slices across the narrow side and then cut each of these slices into three squares. We shook on a little garlic powder and some salt and pepper to taste. We put the squares on a parchment lined baking sheet and into the oven.
The Udon Noodle Stir Fry Sauce
While the veg and tofu are cooking, place all of the sauce ingredients in a small sauce pan. Bring to slow boil and reduce to simmer to thicken before turning off the heat until the veg and tofu are ready. Easy, right?
Bringing it All Together
We used fresh udon noodles, which only needed about 3 minutes in boiling water before draining. If you use dried, or semi-dried noodles, prepare according to the package directions. Add the noodles, the tofu and the sauce to the stir-fry and mix just well enough to coat everything in the delicious sauce. We hope you love it and come back form more!
We hope you love this Udon Noodle Stir Fry. If you’re looking for more Asian inspiration, try out these Asian Lentil Balls coated with Pineapple Sweet and Sour Sauce. You may also want to try this Vegan Pad Thai or this Bánh Mì Inspired Bowl.
Let us know if you make this Udon Noodle Stir Fry. It’s all about sharing great ideas! Leave a comment and a rating and don’t forget to show us a photo of yours by tagging us @plantedandpicked on Instagram and hashtagging it #plantedandpicked. We appreciate you stopping by and love sharing with you!
Stir Fry Vegetables and Noodles
- 400 g fresh Udon Noodles
- vegetable broth or water for cooking
- 200 g broccoli florets 3½ cups
- 250 g red bell peppers sliced 2 peppers
- 150 g sweet onion, wedge sliced 1 medium onion
- 250 g shiitake mushrooms, ¼" slices stems removed
- ½ tsp sea salt
- 400 g tofu
- 1 tsp garlic powder
- ½ tsp sea salt
Stir Fry Sauce
- ¼ cup tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp garlic chili sauce
- 1 tbsp garlic minced
- 1 tbsp ginger grated
- 6 tbsp vegetable broth
- 1 tbsp arrowroot starch
- Preheat oven to 350°F
- If you have a tofu press, add tofu to the press and let sit. If not, then wrap the tofu in some paper towel or a kitchen towel. Place on a plate with something heavy on top to help press out the water.
- Let sit for at least 30 minutes. Drain and pat dry.
- Cut the block into about 3/8" slices across the narrow side and then cut each of these slices into three squares.
- Shake the garlic powder and salt and pepper over the tofu and mix to distribute.
- Place the tofu squares on a parchment lined baking sheet and into the oven for about 20 minutes.
- Cut the mushrooms and peppers in 1/4" slices and cut the onions in similar sized wedges.
- Cut broccoli into florets.
- Heat a wok or large pan over medium/high heat.
- Add a couple of tablespoons of vegetable broth to the pan and then add the vegetables and stir. Sprinkle with salt.
- Continue stirring frequently and add veg stock a little at a time to prevent sticking until the veg is tender. This should take about 12 to 15 minutes.
- While the veg and tofu are cooking, place all of the sauce ingredients in a small sauce pan. Bring to slow boil and reduce to simmer to thicken.
- Add water to a medium sized pot to about 2/3 full.
- Add Udon noodles and cook for about 3 minutes. If you use dried, or semi-dried noodles, prepare according to package directions.
- Drain and set aside.
Bringing it Together….
- Add the fresh Udon Noodles, baked tofu and sauce to the pan with the vegetables.
- Stir to combine and serve! Enjoy!