udon Archives - Epicurean Vegan

CAUTION: this can get hot very quickly—that is, when I make it. I tend to get a little heavy handed with the hot spices, much to the dismay of the rest of family. Once again, I put a little too much heat on this stir-fry, earning a few glares from the Husband and 6th Grader. They agreed that it was really tasty and liked the udon noodles a lot, but the numb lips interfered a little. Next time I’ll go easy on the szechuan sauce.

INGREDIENTS:
1-8oz pkg Koyo Organic round udon noodles
1/4-1/2 C szechuan sauce like San-J brand
1/4-1/3 C tamari sauce
1 red bell pepper, cut into 1″ pieces
1 garlic clove, minced
1-2 Tbs olive oil
1 small summer squash, cut into small pieces
1 can sliced water chestnuts
8-10 mushrooms, sliced
4-5 green onions, sliced
Toasted sesame seeds

DIRECTIONS:
Cook noodles according to package instructions (they take about 7-8 minutes). Heat olive oil and garlic in a skillet. Add bell pepper, water chestnuts, and squash; saute for about 15 minutes, or until softened. Add mushrooms, green onions, tamari, and szechuan sauce. I’d start with about a 1/4 cup of the szechuan sauce and go from there. Cook for another 5-7 minutes, then add the cooked noodles to the pan and stir to combine everything. Top with sesame seeds. Depending on how hot you make it, serve it with a hankie to wipe the brow! Enjoy!

This recipe has so many of my favorite ingredients: tofu, sesame and bok choy. It’s a hands-on meal from start to finish, but it definitely isn’t complicated. The tofu is wonderful and the recipe for it would be perfect for tofu sandwiches.

INGREDIENTS:
1 1/2 pounds firm or extra-firm tofu, cut into 12 equal slices
7 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons honey
1 teaspoon crushed red pepper flakes
2 tablespoons neutral oil, such as grapeseed, canola or sunflower
3/4 pound udon or soba noodles
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame seed oil
1 pound baby bok choy, rinsed well but not trimmed
1 scallion, thinly sliced

DIRECTIONS:
Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture. ( I pressed the whole block, then sliced it)
Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.

Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.

Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes.

Serve the noodles topped with greens and tofu, sprinkled with scallions. For some crunch, I suggest sprinkling chopped peanuts on top. Enjoy!

Recipe source: Peter Berley

Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture.
Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.
Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.
Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes. Serve the noodles topped with greens and tofu, sprinkled with scallions.

Quick Szechuan Stir-Fry

Sesame Noodles With Tofu Steaks

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