Sweet and Spicy Udon Noodle Stir-Fry

Name: Sweet and Spicy Udon Noodle Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Vegan
Ingredients: 400 g cooked udon noodles* (see notes); 1 red bell pepper (sliced into strips); 240 g block extra firm tofu (drained and sliced into strips*); ½ large onion (sliced into strips); 1 small carrot (sliced into strips*); 4 cups (300g) shredded cabbage; 1 tbsp neutral oil; Sesame seeds (for garnishing); Chopped spring onions (for garnishing); 2 tbsp soy sauce or liquid aminos; 1 ½ tsp sriracha or other chili sauce (adjust according to desired spice); ¼ cup room temp. water; 3 tbsp coconut sugar (or other sweetener); 1 tsp sesame oil; ½ tbsp cornstarch

Prep 5m

Cook 10m

2 servings

medium

Ingredients

400 g cooked udon noodles* (see notes)
1 red bell pepper (sliced into strips)
240 g block extra firm tofu (drained and sliced into strips*)
½ large onion (sliced into strips)
1 small carrot (sliced into strips*)
4 cups (300g) shredded cabbage
1 tbsp neutral oil
Sesame seeds (for garnishing)
Chopped spring onions (for garnishing)
2 tbsp soy sauce or liquid aminos
1 ½ tsp sriracha or other chili sauce (adjust according to desired spice)
¼ cup room temp. water
3 tbsp coconut sugar (or other sweetener)
1 tsp sesame oil
½ tbsp cornstarch

Instructions

1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like. 2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted. 3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. 4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

asian food noodles stir fry