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. 

Ingredients:

  • 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

Method

  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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