Udon noodle stir-fry

I haven’t had noodles in a while, which is why I decided to swap the squash risotto for udon noodles tonight.  Hubby and I eat a lot of white rice, and I am trying to introduce other grains into our diet. 

I bought brown rice udon for the supermarket last week, and stir-fried the noodles with yellow peppers, chinese cabbage, chestnut mushrooms, tofu and prawns.  I found a jar of Singapore noodle sauce in an oriental shop, and decided to use it in the dish. You can use any combination of vegetables, meat and sauces such as black bean, osyter, plum or soy.  This is a quick dish – I had food on the table less than an hour after I got home from work and that is a record.

Ingredients:

  • 2 servings of brown rice udon, cooked according to manufacturer’s instructions
  • 1 shallot, chopped
  • 1 inch ginger, sliced
  • 1 yellow pepper, de-seeded and sliced
  • 5 chestnut mushrooms, cleaned and chopped
  • 2 chinese cabbage leaves, shredded
  • 1/2 block of tofu (firm or fried), sliced
  • a handful of prawns, de-veined and chopped
  • 2 tbsp Singaporean noodle sauce
  • 1 tbsp dark soy
  • 1/2 tsp brown sugar
  • salt to taste
  • 1 tbsp vegetable oil
  • chopped coriander for garnish

Method

  1. Heat oil in a wok
  2. Fry the shallots and ginger
  3. Add the prawns and tofu, and stir for 30 seconds
  4. Add the Singapore noodle sauce and all the vegetables
  5. Stir for a minute before tossing in the noodles
  6. Stir over a high heat for a minute
  7. Add the soy, sugar and season with salt
  8. Give the noodles one final toss
  9. Garnish with chopped coriander before serving

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