Stir-fried udon is one of the most enjoyed dishes in Japanese cuisine. My version is vegetarian, but you can always substitute your choice of meat for the tofu.
Recipe Ingredient Details:
1/2 pound udon noodles, fresh or dry
2 tablespoons canola oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 cup fresh shiitake mushrooms, cut into 1-inch-wide strips
8 ounces flavored baked tofu, julienned
1/2 cup julienned carrots
1/2 cup snow peas, fresh or frozen
1 1/2 tablespoons low-sodium soy sauce
1/2 tablespoon rice vinegar
6 green onions, cut diagonally into 2-inch-long slices
Salt and pepper (to taste)
1 teaspoon sesame oil
Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
Heat a nonstick wok or large, deep skillet over medium heat. Add oil and swirl to coat. Add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add mushrooms and tofu and stir-fry for 2 minutes.
Add carrots and snow peas. Stir-fry for 1 minute or until carrots soften. Mix in noodles, soy sauce, rice vinegar, and green onions. Stir occasionally until noodles are heated through, about 2 minutes. Season with salt and pepper.
Stir in sesame oil. Toss to combine. Serve warm.
Recipe Additional Notes:
Calories 254,Fat 10,Perfat 34,Cholesterol 0,Carbo 30,Protein 13,Fiber 2,Sodium 562
Mon, 2012-07-09 18:12