Quick and Easy Udon Noodle Stir-Fry with Smoked Tofu
Ingredients
- 2 portions udon noodles
- 1 chili
- 1 broccoli
- 1 red paprika
- 1 block smoked tofu
- 3 handfuls shiitake mushrooms
- 3 garlic cloves
- 1 thumb-sized piece of ginger
- 3 tbsp miso paste
- 2 tbsp soy sauce
- Sesame oil
- Sesame seeds
- 1 carrot
- 2 spring onions
Preparation
Chop the spring onions and separate the white parts from the green parts.
Chop the garlic, chili, and ginger into tiny pieces.
In a pan, heat sesame oil and fry the white part of the spring onions, chili, garlic, and ginger.
Cook the udon noodles in a separate pot according to package instructions.
Chop the broccoli, carrot, and paprika, and add them to the pan with the onion mixture.
Deglaze the pan with miso paste.
Add enough water to completely cover the vegetables.
Season with salt and pepper, and let it cook for about 15 minutes.
Dry the tofu with a kitchen towel, then chop it into cubes.
Fry the tofu in a pan with oil until golden brown.
Deglaze the pan with soy sauce and set the tofu aside.
Chop the shiitake mushrooms and fry them in a pan with oil, then deglaze with soy sauce.
Divide the cooked noodles into bowls.
Pour the soup over the noodles.
Top with the fried mushrooms and tofu.
Garnish with the green parts of the spring onions and sprinkle sesame seeds on top.