1 pack (200 g) fresh Udon noodles
4-5 fresh mushrooms, quartered
1 pack firm tofu, diced
100 ml veggie stock
2 carrots, cut in matchsticks
2 garlic cloves, minced
2 green onion, chopped
2 tsp ginger, grated
2 red thai chilis, seedless, chopped
1 tbs soy sauce
1 tbs sesame oil
1 tbs black sesame seeds
1 bunch fresh coriander, for serving
This Japanese wheat based noodles are a perfect base for a fast and simple dish. You can buy them dried or -as we use in this recipe- fresh. In Japan this noodles are mostly eaten as a soup but here we created a wok based version of a Japanese classic.
In a wok heat sesame oil and stir fry tofu until lightly Brown.
Stir in carrots, garlic, ginger and thai chilis. Stir fry for 1 minutes.
Pour in veggie broth and add mushrooms. Stir fry for 3-4 more minutes.
Add fresh noodles and soy sauce. Stir well.
Shut down heat and stir in green onions and black sesame seeds.
Serve with fresh coriander on top.