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Udon Noodles With Broccoli
Time: 45 mins
Ingredients
- 4 shiitake mushrooms
- 4 tablespoons peanut oil
- 8 ounces firm tofu (1/2 package)
- 4 dried red chilies, each broken in half
- 3 garlic cloves, minced
- 1 tablespoon fresh gingerroot, grated
- 1 medium onion, chopped
- 1 1/2 cups won bok Chinese cabbage, shredded
- 1 medium carrot
- 1 lb udon noodles
- 1 head broccoli, broken into florets
- 1 tablespoon sesame oil
- 1 tablespoon black bean sauce
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 (10 ounce) can bamboo shoots, chopped
- 2 teaspoons rice vinegar
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon sesame seed, for garnish (optional)
Directions
- 1 If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
- 2 Peel and slice carrot into matchstick.
- 3 Place a large pot of water on the stove to boil.
- 4 Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned.
- 5 Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
- 6 Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
- 7 Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok.
- 8 Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes.
- 9 Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.
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