Sweet and Spicy Udon Noodle Stir-Fry
Ingredients
- 400g (2 cakes) cooked udon noodles*
- 1 red bell pepper, sliced into strips
- 1 240g block extra firm tofu, drained and sliced into strips
- 1/2 large onion, sliced into strips
- 1 small carrot, sliced into strips
- 4 cups (200g) shredded cabbage
- 1 tbsp neutral oil
- Sesame seeds, for garnishing
- Chopped spring onions, for garnishing
Sauce
- 2 tbsp soy sauce or liquid aminos
- 1 1/2 tsp sriracha, adjust according to desired spice
- 1/4 cup room temp. water
- 3 tbsp coconut sugar
- 1 tsp sesame oil
- 1/2 tbsp cornstarch
Preparation
Prepare all ingredients by draining and slicing tofu, and slicing vegetables into strips
In a small bowl, mix all sauce ingredients until well combined
Heat neutral oil in a large pan or wok over medium-high heat
Add tofu and cook until browned on all sides, about 5 minutes
Add onion and carrot, stir-fry for 2-3 minutes until slightly softened
Add bell pepper and cabbage, cook for another 2-3 minutes until vegetables are tender
Add cooked udon noodles and the sauce mixture, stir until everything is well coated and heated through, about 2-3 minutes
Garnish with sesame seeds and chopped spring onions before serving
