Ingredients

The following ingredients have 4 Servings
  • 9 1/2 oz. dried udon noodles*
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. dry sherry or Chinese cooking wine
  • 1 tbsp. sesame oil
  • 1 tbsp. cornstarch
  • 2 tsp. maple syrup or agave
  • 1-2 tsp. Asian chili paste, (optional, or to taste)
  • 2 tsp. freshly grated ginger
  • 1 garlic clove, (minced)
  • 2 tbsp. vegetable oil, (divided)
  • 1 lb. extra firm tofu, (drained, pressed and cut into 1 inch cubes)
  • 4 cups shredded napa cabbage
  • 2 medium carrots, (julienned)

Instruction

  • Bring a medium pot of water to a boil. Add noodles and cook according to package directions, until al dente.
  • Whisk soy sauce, hoisin sauce, sherry or cooking wine, sesame oil, cornstarch, maple syrup or agave, chili paste, ginger and garlic together in a small bowl. Set aside.
  • Coat the bottom of a large nonstick skillet with 1 tablespoon of oil and place over medium heat. Add tofu and cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove from skillet and transfer to a plate.
  • Add remaining tablespoon of oil to skillet and raise heat to high. Add carrots and stir-fry for 1 minute. Add cabbage and continue to stir-fry just until it begins to wilt and carrots are tender-crisp, about 30 seconds. Add noodles, soy sauce mixture and tofu to skillet. Flip a few times to coat the noodles and veggies in sauce. Cook just until noodles are heated throughout, about 30 seconds.
  • Remove from heat and divide onto plates. Serve.