Vegetable Tofu Udon Stir Fry
Vegetable Tofu Udon Stir Fry. Savoury, delicious, and super quick to make. A great weeknight meal for dinner and leftovers for lunch.
Ingredients
- 750 grams frozen udon noodles
- 2 tablespoon avocado oil
- 2 green onion sliced finely
- 2 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 teaspoon garlic minced
- 2-3 cups Yu Choy sliced into 1 inch long pieces
- 2-3 cups Bok Choy with ends cut off
- 2 cups fried tofu balls halved
- 1 teaspoon sesame oil
- Black pepper to taste
Instructions
- 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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 1128kcal | Carbohydrates: 205g | Protein: 54g | Fat: 13g | Saturated Fat: 1g | Sodium: 2525mg | Potassium: 117mg | Fiber: 18g | Sugar: 28g | Vitamin A: 1624IU | Vitamin C: 38mg | Calcium: 256mg | Iron: 7mg