Easy Vegetable Tofu Udon Stir-Fry (20 Minutes)
Chewy udon noodles stir-fried with tender leafy greens and fried tofu balls in a savory sauce. This easy vegetable tofu udon stir-fry is ready in just 20 minutes using one pan! I briefly soak the udon noodles in boiling water before stir-frying so they stay chewy and bouncy.
Ingredients
- 1.65 lbs udon noodles frozen or refrigerated
- 1.5 cups yu choy sum cut into 1-inch pieces
- 1.5 cups baby bok choy ends trimmed and leaves separated
- 5.2 oz fried tofu balls halved
- 2 garlic cloves minced
- 2 green onion finely sliced
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tbsp oyster sauce
- ½ tablespoon white granulated sugar
- 2 teaspoon sesame oil toasted kind
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine all the noodle sauce ingredients and mix until the sugar fully dissolves. Set aside.
- Place the udon noodles in a large heatproof bowl and cover with boiling water. Let sit for 20-30 seconds, or until loosened. Gently separate the noodles with chopsticks or tongs, then drain immediately.
- Heat vegetable oil in a large pan or wok over medium heat. Add the green onions and garlic, and stir-fry for about 10 seconds until fragrant.
- Add the yu choy sum, baby bok choy, and fried tofu balls. Stir-fry for 2-3 minutes until the leaves have wilted and the stems are crisp-tender.
- Add the drained udon noodles and the noodle sauce. Toss until everything is evenly coated and heated through. Serve immediately.
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Nutrition
Calories: 813kcal | Carbohydrates: 155g | Protein: 38g | Fat: 7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2907mg | Potassium: 180mg | Fiber: 13g | Sugar: 23g | Vitamin A: 2440IU | Vitamin C: 32mg | Calcium: 133mg | Iron: 3mg