Vegan Stir Fried Udon Noodles
  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15
  • Stir Fry:
  • 1 Tbsp sesame oil
  • 1 onion, chopped
  • 2 garlic scapes, chopped (or 2 garlic cloves, minced)
  • 1 x one inch ginger, skin removed and chopped
  • 2 carrots, thinly sliced (matchsticks)
  • 1 bell peppers, chopped (or approx. 1 cup of any other veggie you have around)
  • 1 cup zucchini, thinly sliced (matchsticks) (or 1 cup kohlrabi, cut in thin matchsticks)
  • 1/4 cup frozen edamame (optional)
  • Tofu
  • 1 package of firm tofu (454 g), rinsed and cubed (optional)
  • Noodles:
  • 1 Tbsp neutral-tasting oil (such as sunflower)
  • 4 x 100g soft vacuum-packed udon noodles
  • Sauce:
  • 1-2 tsp Sriracha (I tend to use 1 tsp and then let people add more to their plates if they want- that way, my kids eat it)
  • 2 tsp rice vinegar
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • 2 Tbsp brown sugar
  • For garnish:
  • Sesame seeds or chopped peanuts
  • A bit of green onion, chopped
  • 1/4 cup chopped parsley (or cilantro)
  1. Prepare your vegetables and set aside.
  2. Mix up the sauce by combining all the ingredients in a small bowl. Set aside.
  3. In a large frying pan or wok, heat oil over medium-high heat until very hot. Add onions and cook, stirring, until onions are translucent. Add garlic and ginger. Add carrots and cook, stirring for a minute or so. Add the bell pepper(s) and zucchini. Stir fry, stirring frequently, until the veggies are cooked but still a bit crisp. Add the edamame and stir 30 sec. Turn off the heat and remove from heat.
  4. Add noodles to a different stir frying pan. Cook, stirring frequently, until the noodles are separated and warm. Add sauce and cook for another 30 second, stirring to combine well. Add the noodles to the vegetables.
  5. In that same pan that you used for noodles, add 1 Tbsp of oil (or less). When hot, add the tofu. Fry the tofu for approx. 5 min, mixing from time to time, until the tofu is lightly golden on each side. Turn off the heat and remove from heat.
  6. Add the tofu to the pan with the vegetables and the noodles. Heat and mix until everything is evenly warmed up and evenly coated in sauce.
  7. Serve in bowls or plates and garnish with sesame seeds (or peanuts), sliced green onions and parsley (or cilantro).
FEATURING: Onion, garlic scapes (or garlic), carrots, bell peppers, zucchini (or kohlrabi), parsley (or cilantro) and green onions. A simple, easy, healthy, and delicious noodle dish that the whole family loves. You can also double the sauce and keep half of it on the table, for people to add if they like a more "saucy" meal! You could also add eggplant to this meal!