Udon With Tofu And Stir Fried Vegetables

Udon with tofu and stir-fried vegetables is a delicious and satisfying dish that combines thick udon noodles, tender tofu, and a variety of colorful vegetables.  The recipe starts by boiling udon noodles until they are tender and then cooling them under cold water. This step ensures that the noodles are perfectly cooked and ready to absorb the flavors of the dish. In a separate bowl, a flavorful broth is prepared by combining chicken broth, oyster sauce, rice vinegar, and sesame oil. This broth adds depth and richness to the dish and brings together the different components. Next, a stir-fry is created by sautéing minced fresh ginger in canola oil until fragrant. The bok choy and shiitake mushrooms are added, along with a sprinkle of sesame oil and salt. The vegetables are quickly cooked until the bok choy turns vibrant green and becomes tender. To complete the stir-fry, the chicken broth mixture is added to the skillet along with extra-firm tofu and matchstick-cut carrots. The skillet is covered, allowing the flavors to meld together while the carrots soften and the tofu absorbs the delicious broth.

To serve, the cooked udon noodles are divided among bowls, and the stir-fried vegetables, tofu, and broth are spooned over the noodles. Finally, the dish is garnished with thinly sliced scallions, adding a fresh and vibrant touch to the presentation.

Udon with tofu and stir-fried vegetables is a delightful combination of textures and flavors. The chewy udon noodles, silky tofu, and crunchy vegetables create a satisfying and well-rounded dish that is both comforting and nutritious. It’s a wonderful option for a quick and flavorful meal that will leave you feeling nourished and satisfied.

SERVES:

INGREDIENTS:

• Kosher salt
• 3/4 lb. dried udon noodles
• 3 cups lower-salt chicken broth
• 1 Tbs. plus 2 tsp. oyster sauce
• 1 Tbs. plus 2 tsp. rice vinegar
• 4 tsp. Asian sesame oil
• 1/4 cup minced fresh ginger
• 2 Tbs. canola oil
• 3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
• 31/2 oz. shiitake mushrooms, stemmed and thinly sliced (11/2 cups)
• 1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
• 2 medium carrots, cut into matchsticks
• 3 medium scallions, trimmed and thinly sliced, for garnish

INSTRUCTIONS:

1. Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
2. In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.
3. Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok choy and mushrooms, sprinkle with the remaining 2 tsp. sesame oil and 3/4 tsp. salt, and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth mixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.
4. Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 540 CALORIES | 24G PROTEIN | 71G CARB | 19G TOTAL FAT | 2G SAT FAT |
  9G MONO FAT | 4.5G POLY FAT | 0MG CHOL | 820MG SODIUM | 8G FIBER

NOTE:

• Udon, wheat-based Japanese noodles, are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counter parts and closer in texture to linguine.

MORE ABOUT UDON:

• These thick Japanese noodles are made from white wheat flour, salt, and water, and are usually served in a soup or with a dipping sauce.

PREPPING

• Cook both fresh and dried udon in well salted boiling water until just tender (about 3 minutes for fresh, 8 minutes for dried). Drain the noodles and rinse them briefly under cold water before using in soup or another dish; this stops the cooking and also removes some of the surface starch, preventing them from sticking together.

STORING

• Keep fresh udon refrigerated and use by their expiration date. Dried udon will keep nearly indefinitely on the pantry shelf.