17 March 2007
Sweet and Spicy Udon Noodles
I tried making this for the first time tonight and it was wonderful.
Udon noodles- I used frozen noodles that were divided into single servings and used 3 servings worth (I never estimate the amount of noodles very well, so no help here)
Crushed red pepper
1 T minced garlic
Lots of vegetables- I used broccoli, green onions, baby bok choi, and bean sprouts. There were probably 5-6 of vegetables
Tofu (it's far and away better frozen first; when it thaws, squeeze out the water)
Cook the noodles in hot water. It just takes a minute or two if they were fresh or frozen and longer if they were dried. Drain the noodles, rinse with cold water, and drain again. Heat a few tablespoons of oil in a wok and add the noodles. Stir fry for a few minutes, then add soy sauce and brown sugar as desired in about equal parts. Add as much red pepper as desired- the spicier the better. Continue stir-frying till the noodles start to get a little crispy, a good 15 minutes.
Dump the noodles onto a plate. Or just cook the vegetables in a different skillets and then add them to the big wok with the noodles (I like this option since the noodles take so long to fry). Heat a few tablespoons of oil in a skillet, then add the garlic and saute just for a few seconds. Add the vegetables and stir-fry for about 3 minutes till everything has cooked down but isn't soggy. Combine the noodles and vegetables and tofu in the wok and add lots more brown sugar and soy sauce and red pepper as needed and mix well, being careful not to break up the tofu, but make sure the tofu has a chance to absorb the sauce. Serve immediately.