Kathy Whyte/ WNBF News

Udon Noodle Stir-Fry (prep. time: about 15 minutes)

¾ lb. Udon noodles (can be found in the Asian section of many grocery stores or Asian markets. Soba noodles may be substituted or even thick spaghetti)

2 heads baby Bok Choy, tops and root end removed, chiffonade **

2 cloves garlic, rough chop

¼ yellow onion, chiffonade

1/8 Shitake mushroom, rough chop

1 – 2 tsp. fresh ginger, peeled* and grated (to taste)

2 Tb. olive oil

1 Tb. vegetable oil

1 Tb. sesame seed

1/3 C vegetable stock

2 Tb. Thai chili paste (to taste)

½ tsp red pepper flakes (to taste)

½ package (1/2 lb.) firm tofu, moisture squeezed out between paper towels and crumbled (you could also drain the tofu in a sieve over a bowl if you want to cut it into bigger chunks)

3 Tb. soy sauce

1 tsp. honey. 

You can get the vegetables chopped while waiting for the water to boil. Heat oils in a wok or cast iron skillet.  When the oils are hot, stir in the onion, garlic, Bok Choy and Shitake mushroom.  When onion is tender, stir in the chili paste, ginger and sesame seeds and tofu (remember tofu takes up the flavor of whatever it’s cooked in. Stir in vegetable stock and soy sauce and dissolve the honey into the mixture. Adjust seasonings to your taste for heat and sweet. When the “sauce” is reduced to about the consistency of a thick gravy, remove pan from heat. Drain noodles and add to the pan. Toss to coat, adding red pepper flakes to taste.  Garnish with more sesame seeds. 

(*The easiest way to peel ginger is to scrape the skin off with the edge of a spoon. It comes right off. ** Chiffonade is a cooking term for slicing something in very thin strips.)

Chicken, shrimp, pork or beef could be substituted for the tofu. I suggest cooking the meat first and adding it in since the cooking time is so short.