This is a tasty lunchtime favourite in our house. There’s something in it for everyone. Baby L. loves the easy-to-grab chunks of tofu and the soft mushrooms, A. loves carrots and long udon noodles, and I love it all. I’ve been on a real Asian food kick lately, craving noodles and peanut sauce and sesame-soy-flavoured anything. I’m especially partial to Asian soups because they’re so satisfying and comforting, while being delicious. Since there are no Vietnamese restaurants in the area and I’ve been longing for a giant bowl of pho, this is a good homemade alternative.
Udon with Tofu and Stir-Fried Vegetables
3/4 lb dried udon noodles (I use fresh)
3 cups lower-salt chicken broth
1 tbsp + 2 tsp oyster sauce
1 tbsp + 2 tsp rice vinegar
4 tsp sesame oil
1/4 cup minced fresh ginger
2 tbsp canola oil
3/4 lb bok choy, cut crosswise into 3/4-in pieces (4 cups), or baby bok choy, trimmed at the bottoms
3-1/2 oz shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
1/2 lb extra-firm tofu, cut into 1/2-inch cubes
2 medium carrots, cut into matchsticks
3 medium scallions, trimmed and thinly sliced, for garnish
Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. (If you use fresh udon, they cook in 3 minutes.) Transfer to a colander and run under cold water to cool slightly. Drain well.
In a medium bowl, mix the chicken broth, oyster sauce, vinegar and 2 tsp of the sesame oil.
Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok chou and mushrooms, sprinkle with the remaining 2 tsp sesame oil and 3/4 tsp salt and cook, tossing after 1 minutes, until the bok chou turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth ixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.
Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.
recipe from Fine Cooking, April/May 2010