Udon Noodle Stirfry with Tofu

This weeknight dinner was inspired by a visit to Chinatown for dim sum, and the discovery of $.45 udon packages at the Asian market there. I had never cooked with udon before, but it easily found a spot on our list of yummy easy Asian meals. The kids really liked this. 

I used sake because we had it, but most of the Japanese noodle recipes I saw called for mirin, which is a rice wine condiment similar to sake. The sake added a flavor that is noticeably different from the usual marinade I use for stir fry.

Tamari or reduced-sodium soy sauce would be healthier substitutes for the soy sauce. 

 

Udon Noodle Stirfry with Tofu

19 oz. package firm tofu, drained and cut into cubes

2-3 cups broccoli, chopped

½ large or 1 small red bell pepper, sliced into short, thin strips

Several dried mushrooms (reconstitute in boiling water for several minutes, then chop)

1 onion, chopped

¾ cup fresh green beans, chopped

2 – 7 oz. udon noodle packages (I found it in the refrigerator section of the Asian market – vacuum-packed cooked)

Oil for frying (peanut would be ideal but not necessary)

Marinade for tofu

1/4 cup sake

2 tablespoons soy sauce

About ½ tsp. grated ginger root

1 tsp cornstarch

Sauce

1/4 cup sake 

2 tablespoons soy sauce

1 tablespoon grated ginger root

2 tsp sugar

2 cloves garlic, minced

If not using fresh udon, prepare dried udon according to package directions and put aside. Combine tofu marinade ingredients and pour over tofu. Allow to sit at least 5 min.

Heat wok or large skillet/frying pan over med/high or high heat. Add 1 – 2 tablespoons oil for cooking. When oil is hot, add tofu. Cook and turn, allowing the tofu to develop a golden crust. When done, remove tofu from pan and put aside (in warm area if possible).

Add more oil to the pan and add the vegetables. Longer-cooking vegetables (green beans) can go in first for more even cooking. Watch heat and continue to cook until vegetables are almost done. Lower heat to medium. Add the noodles and the sauce, stir and cook for about 30 seconds, then cover the pan and allow to keep cooking another 2-3 minutes. If mixture is looking dry, add a small amount of water or more sake/soy sauce (~2 to 1 ratio). Stir everything. Add the tofu back to the pan and stir gently to mix.

Serves 4 generously