Ingredients for Udon Noodles With Broccoli
- Shiitake Mushrooms
- 4 tablespoons peanut oil
- Firm Tofu
- Dried Red Chilies
- Garlic Cloves
- Fresh Gingerroot
- 1/2 medium onion, thinly sliced
- Chinese Cabbage
- 1 medium carrot, peeled and julienned
- 8 oz dried udon noodles
- 1 large head broccoli, cut into florets
- 1 tablespoon sesame oil
- 2 tablespoons black bean sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1/2 cup canned bamboo shoots, drained and sliced
- Rice Vinegar
- 1 tablespoon lemon juice
- Salt
- Sesame seeds, for garnish
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How to Make Udon Noodles With Broccoli
- If using dried mushrooms, soak them in warm water for 15 minutes. Drain and slice.
- Press the tofu to remove excess water. Cut into 1/2-inch cubes.
- Julienne the carrot.
- Bring a large pot of salted water to a boil. Add udon noodles and broccoli florets. Cook according to package directions, usually 8-10 minutes, until noodles are tender but still slightly firm. Drain well.
- Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.
- Add chilies, garlic, and ginger; stir-fry for 1 minute until fragrant.
- Add onion and stir-fry for 3 minutes, until softened.
- Add cabbage, carrot, and mushrooms. Stir-fry until cabbage wilts (about 3-4 minutes).
- Add the cooked udon noodles and broccoli to the wok.
- Stir in sesame oil, black bean sauce, brown sugar, soy sauce, and bamboo shoots.
- Stir-fry for 2 minutes to combine.
- Remove chilies (if desired). Stir in rice vinegar and lemon juice.
- Add tofu cubes and gently stir to heat through.
- Serve immediately, garnished with sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
35g
Fat
11g
Carbs
25g
