Ingredients:
1 firm tofu, cut into smaller pieces
1 bag of bok choy (about 8 bundles) – I cut them into 1/2 to separate the stems from the leaves.
5 servings of udon noodles
1 pack of mushrooms – I used king oyster mushrooms
Directions:
1. Make the sauce (for 5 servings of udon noodles, I used 2 tbsp of dark soy sauce, 2 tbsp of regular soy sauce, 4 tbsp of oyster sauce, 2 tbsp of mirin, 4 tsp of sugar, 1 tsp of rice wine vinegar) in a bowl and set it aside.
2. Bring a pot of water to a boil and add your udon noodles. Stir gently until noodles become separated – the udon noodles are precooked so once they’re separated, drain and rinse in cold water. Make sure to use the noodles right away or add a drop of oil to keep them separated.
3. Add 1 tbsp of oil of choice to a pan and heat it over medium heat. (I like to use fried tofu so I fry my tofu pieces first, remove, then saute my veggies.) Add your vegetables from hard to soft to the pan (bok choy stems – mushrooms – bok choy leaves,) then add your tofu and noodles. Add the sauce (add less if you prefer) and stir fry until well combined. Serve and enjoy! *If you’re using meat for your protein, cook the meat first on the pan before adding your vegetables.
