Spicy tofu and mushroom udon

We had a big lunch at Brasserie Gerard in St John’s Wood earlier, which meant neither of us were too hungry for dinner.  I was starting to get peckish and eyed our treat box (where the last packet of Tim Tams and other biscuits are stored).  Nope, I didn’t want to go down that route, and decided to use the new wok we bought this morning to do a quick noodle stir fry. 


  • 2 servings of brown rice udon (I used Clearspring)
  • Fry lite vegetable oil spray
  • 1 red onion, chopped
  • 1 clove of garlic, minced
  • 1 inch ginger, peeled and grated
  • 1 tbsp chilli paste
  • 3 tbsp dark soy
  • 1/4 cup water
  • 4 shiitake mushrooms, sliced
  • 1 block of firm tofu, cubed
  • 1 spring onion, chopped
  • salt and white pepper to taste


  1. Cook udon noodles as per the instructions on the pack (mine took 10 minutes in boiling water)
  2. Spray some fry lite in a wok and turn on the heat
  3. Fry the chopped onion, garlic and ginger for a minute
  4. Add the chilli paste, dark soy and water
  5. Add the mushrooms , tofu, spring onions and give them a good stir for a minute
  6. Drain the noodles and toss into the sauce and leave to cook for 5 minutes
  7. Season with salt and pepper and give the noodles one final stir
  8. Serve hot!



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