UDON KNOW how tasty this Noodles Stir Fry is until you've tried it

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Bring a pot of water to the boil for the noodles.
2. Peel and discard the stringy bits from the snow peas. Cut the carrot into thin matchsticks and chop the red pepper into bite-sized pieces.
3. Pat the tofu dry, tear it into bite-sized pieces. Finely chop the green onions, keeping the white and green parts separate, and thinly slice the garlic.
4. Remove the stalks from the rehydrated shiitake mushrooms and slice them.
5. Boil the udon noodles for 3 minutes (half the package time), stirring gently so they don't stick. Drain and set aside.
6. Make the sauce by combining 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, a splash of toasted sesame oil and 2 tbsp ketchup.
7. Heat a nonstick pan over medium heat. Add 2 tbsp chili oil, then the tofu, and sauté for 3-4 minutes.
8. Add the shiitake, snow peas, red pepper and 60g baby corn, and sauté for 3-4 minutes.
9. Add the carrot, garlic and white parts of the green onions and sauté for a couple of minutes. Add 60g bean sprouts and sauté for about 1 minute.
10. Add the noodles, then the sauce, and sauté for a couple of minutes.
11. Plate and garnish with the remaining green onions and 1/2 tsp white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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