Spicy Udon Noodles With Peppercorns, Mushrooms + Chinese Broccoli

1. 1

   Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium-high. Add tofu and brown on all sides, 5 to 8 minutes. Transfer tofu to a paper towel-lined plate as they become browned. Reserve skillet and oil.

2. 2

   Add broccoli to pot of boiling water and cook until bright green and crisp-tender, 30 seconds to 1 minute. Use a slotted spoon to transfer Chinese broccoli to a bowl to set aside; reserve boiling water.

3. 3

   Place reserved skillet over medium-high heat. Add garlic and peppercorns and cook 1 minute or until they begin to toast. Add mushrooms and cook, stirring occasionally, until they begin to brown, 2 minutes. Add blanched broccoli and cook, stirring, until beginning to brown, 5 minutes. While broccoli cooks, drop noodles into reserved boiling water and cook according to package directions (about 2 to 3 minutes for fresh). Drain noodles and add to skillet with vegetables; stir in chili-garlic sauce before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.