Blanch frozen udon noodles in hot boiling water until they've loosened, about 1 minute. Strain immediately. This keeps the noodles chewy.
In a wok set over high heat, add avocado oil and stir fry green onions & garlic until fragrant. Add in yu choy and bok choy followed by tofu. Cover with a lid and steam them for 4-5 minutes until veggies are soft.
Push the veggies and tofu aside. Then add in the noodles. Pour in your dark mushroom soy sauce and regular soy sauce. Mix until noodles are covered in sauce. Combine well with veggies and tofu.
Then lastly, pour sesame oil over top and season with some black pepper optional.
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