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Udon Noodles

What You'll Need

8 oz Udon noodles
2 tbsp canola oil
1 tsp loose green tea leaves
2 cloves garlic, minced
2 tsp fresh ginger, grated
1 small red bell pepper, cut into thin slices
1 small yellow bell pepper, cut into thin slices
4 scallions, cut diagonally into 2 inch pieces
2 tbsp soy sauce
2 tbsp rice vinegar
8 oz flavored baked tofu, cut into fine matchsticks
Pepper
Splash of sesame oil

Preparation:

Cook Udon noodles according to package instructions. Drain, then rinse and set aside.

In the meantime, heat the canola oil in a wok over medium heat. Add the loose tea leaves, ginger and garlic and stir for about 30 seconds. Add the tofu strips and stir fry for a further 2 minutes. Add both bell peppers and stir fry for about 2 minutes or until the bell peppers begin to soften.

Add the cooked noodles, scallions, soy sauce and vinegar. Cook until the noodles are heated through. Add a splash of sesame oil and a dash of pepper. Toss well and serve.

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