Wednesday, December 11, 2013

Easy stir-fried udon, udon, stir-fry, vegetarian, Japanese

Confession: this may be the start of yet another food obsession. I had udon in miso soup at an Asian supermarket's cafetaria a few weeks ago and I was absolutely smitten. The broth was simple and loaded with rich umami flavour and the fat udon noodles did a great job of carring the flavors. Plus the weather was pretty cold that day so some warm noodle soup felt just perfect!

Udon noodles are made from wheat and they come in several forms - dry, partially cooked or frozen. I opted for partially cooked udon, which can be thrown in straight into the pan without prior cooking or thawing. I whipped up an experimental batch with beef and oyster mushrooms when we had guests last week - which was quite a gamble! - but they turned out great. So tonight I decided to make some with egg tofu and gai lan (Chinese greens which resemble broccoli rabe but not at all bitter). I added the egg tofu for protein but it's optional - you can substitute it with regular tofu or skip it altogether. I must warn you, though, that egg tofu is quite delicate so handling it might take some extra effort., noodles, recipe, vegetarian, Japanese
As usual, this is a really easy dish to make. You can customize the veges and proteins according to your liking and no special skills are required besides chopping. With only a handful of ingredients,  you'll have a hot plate of noodles in less then 20 minutes!

Read on after the jump for the full recipe.

Easy stir-fried udon with egg tofu and gai-lan
2 packets of cooked udon
1 tube of egg tofu, cut into 1/4" pieces
1/4 cup shredded cabbage
1/4 cup sliced sweet bell peppers
5-6 stems of gai-lan
1 tbs light soy sauce
1 tbs sweet soy sauce
pepper to taste
2 tbs oil and extra for frying tofu, Japanese, udon, vegetarian, recipe

1. Wash and drain gai-lan. Separate the leaves from the stems. Place the leaves in a stack and chop in half. Slice the stems into 1/4" lengths.
2. In a small pan, heat about 1/2" of oil over medium-high heat. Fry egg tofu slices until golden brown on both sides. Drain on paper towels.
3. In a medium skillet, add the 2 tablespoons of oil and bring to medium-high heat. Add all vegetables except gai-lan leaves. Stir-fry until slightly wilted, about 2 minutes.
4. Add noodles, gai-lan leaves, light soy sauce, sweet soy sauce and pepper. Stir well to combine for about 3 minutes. Turn off heat, adjust seasoning if necessary, add fried egg tofu and stir gently to distribute. Serve hot.

Serves 2-3 people.

No comments: