Stir Fry Udon Noodles with Minced Tofu

Stir Fry Udon Noodles with Minced Tofu

An Umami and flavour-packed Stir-Fried Garlic Udon Noodles with minced tofu ,mushrooms, lots of garlic, and scallions, coated in a Delicious Sweet and Spicy sauce.

This Delicious Flavour Packed Vegetarian Mid week dinner is Ready in under 30 mins.

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

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Ingredients

For the Stir-Fry:

  • 2 packets (about 300g) udon noodles (fresh or dried)
  • 2 cups sliced mushrooms
  • 2 tablespoons minced garlic
  • 1/2 cup sliced spring onions
  • 1 tablespoon oil
  • 1 block (400g) extra-firm tofu, crumbled
  • 2 cups baby spinach
  • Chopped onion greens (for garnish)
  • Sesame seeds (for garnish)


Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon chili paste (optional, adjust to your spice preference)

Method

  • In a small bowl, whisk together the oyster sauce, soy sauce, sugar, sesame oil, and chili paste (if using). Set aside.
  • Cook the udon noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
  • While the noodles cook, crumble the tofu with your hands or a fork.
  • Heat oil in a large wok or pan over medium-high heat. Add the crumbled tofu and cook, undisturbed, for a few minutes until slightly crisped on the bottom. Then, give it a good stir to crumble further.
  • Add the garlic and spring onions to the pan with the tofu and cook for another minute, until fragrant.
  • Add the sliced mushrooms to the pan and cook for 3-4 minutes, or until softened and slightly browned.
  • Add the cooked noodles and prepared sauce to the pan with the vegetables and tofu. Toss well to coat the noodles evenly.
  • Stir in the baby spinach and cook for just a minute, until wilted.
  • Plate the stir-fry and garnish with chopped onion greens and sesame seeds. Serve immediately and enjoy!
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