Udon Noodles with Crispy Tofu

Udon Noodles with Crispy Tofu

This Japanese wheat based Udon 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.



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

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.

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Filed under JAPAN, VEGAN

Based in Würzburg, Germany we started to write this blog in 2014 after a long trip in Asia. We are food addicted and love to travel in Asia. We post our own experiences, pictures and recipes.

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