Yesterday I posted the first recipe of a two-part vegan udon noodle series (if it can be called a series as a two parter). Have a look at Part 1 here. Today I'm posting a slightly different recipe containing wide udon noodles and tofu. In this recipe I used bell peppers, carrots, ginger and chilli and slightly different sauces than in yesterday’s dish. The vegetables were also a bit chunkier and with more bite in this one. I enjoyed both dishes very much and will keep variating these kind of dishes. Do you have any favourite udon noodle recipes to share?
250 g tofu
Vegetable oil for frying
200 g udon noodles
2 bell peppers
2 large carrots
4 garlic cloves
2 cm fresh ginger
1 green chilli
Toasted sesame oil
Shaoxing rice wine
Cut the tofu into large chunks, put a little vegetable oil into a hot pan and fry the tofu pieces until they are firm and golden brown. Also cook the noodles, cool them and set to side.
Then cut the bell peppers and carrots into pieces and slice the onion. Chop the garlic, fresh ginger and chilli finely.
Fry the bell peppers and carrots briefly in a hot pan until they get a little bit of brown colour. Remove them from the pan and start frying the onion.
After the onion is slightly browned and softened, add the garlic, ginger and chilli to the pan soon followed by the pre-fried bell peppers and carrots.
Add the soy sauce, toasted sesame oil, Shaoxing rice wine and miso into the pan, all to taste, but more seasoning can also be added later if needed.
Then add the tofu and noodles and serve once the flavours have blended nicely. I try not to cook the dish together for very long so that the vegetables and noodles still keep a little bit of bite.