Udon With Tofu And Stir-Fried Vegetables Recipe

Name: Udon With Tofu And Stir-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3/4 lb. dried udon noodles; 3 cups lower-salt chicken broth; 1 Tbs. plus 2 tsp. oyster sauce; 1 Tbs. plus 2 tsp. rice vinegar; 4 tsp. Asian sesame oil; 1/4 cup minced fresh ginger; 2 Tbs. canola oil; 3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups); 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups); 1/2 lb. extra-firm tofu, cut into 1/2-inch cubes; 2 medium carrots, cut into matchsticks; 3 medium scallions, trimmed and thinly sliced, for garnish

Servings: persons

Kosher salt
3/4 lb. dried udon noodles
3 cups lower-salt chicken broth
1 Tbs. plus 2 tsp. oyster sauce
1 Tbs. plus 2 tsp. rice vinegar
4 tsp. Asian sesame oil
1/4 cup minced fresh ginger
2 Tbs. canola oil
3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
2 medium carrots, cut into matchsticks
3 medium scallions, trimmed and thinly sliced, for garnish

1
Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
2
In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.
3
Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok choy and mushrooms, sprinkle with the remaining 2 tsp. sesame oil and 3/4 tsp. salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth mixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.
4
Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.
5
nutrition information (per serving):
6
Calories (kcal): 540; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 2; Protein (g): 24; Monounsaturated Fat (g): 9; Carbohydrates (g): 71; Polyunsaturated Fat (g): 4.5; Sodium (mg): 820; Cholesterol (mg): 0; Fiber (g): 8

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 3/4 lb. dried udon noodles, 3 cups lower-salt chicken broth, 1 Tbs. plus 2 tsp. oyster sauce, and more.

Yes, Udon With Tofu And Stir-Fried Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Udon With Tofu And Stir-Fried Vegetables

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