Yasai Yaki Udon Noodles
with Tofu
Instructions
1 Noodles
Boil a kettle. Place the udon noodles into a bowl. Cover with boiling water and stir to loosen. Drain.
2 Scramble tofu
Add the tofu, nutritional yeast, black salt, garlic powder and a pinch of turmeric to a bowl. Mash with a fork, leaving some bits chunky. Mix well.
3 Fry tofu
Heat a large pan (see pro tip!) over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 8-10 min until starting to crisp. Transfer the tofu to a plate and keep warm. Reserve the pan.
4 Prep
Meanwhile, peel and chop the carrot into matchsticks. Slice or shred the white cabbage as finely as possible. Trim and finely slice the spring onions. Slice the portabello mushrooms. Peel and mince the garlic.
5 Start stir-fry
Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage, mushrooms, carrot and spring onion (reserve some for garnish). Fry for 4 min until softened.
6 Finish stir-fry
Add the minced garlic, udon noodles, soy sauce, tamari and rice vinegar. Fry for 2 min further. Stir through the sesame oil and scrambled tofu. Divide the stir-fry among bowls. Garnish with the remaining spring onion and a sprinkling of sesame seeds.
Tips for fussy eaters
Use their favourite vegetables in the stir-fry.
Pro tip
Use a really large wok, or cook this in batches!
In Japanese, 'Yasai' means vegetable and often refers to vegetarian dishes!
Cooking Time: 30 min
Cals 615 · Prot 33 · Carbs 94 · Fat 17
Dairy-Free
Ingredients
Noodles
Scrambled tofu
In Japanese, 'Yasai' means vegetable and often refers to vegetarian dishes!
Cooking Time: 30 min
Cals 615 · Prot 33 · Carbs 94 · Fat 17
Dairy-Free
Instructions
1 Noodles
Boil a kettle. Place the udon noodles into a bowl. Cover with boiling water and stir to loosen. Drain.
2 Scramble tofu
Add the tofu, nutritional yeast, black salt, garlic powder and a pinch of turmeric to a bowl. Mash with a fork, leaving some bits chunky. Mix well.
3 Fry tofu
Heat a large pan (see pro tip!) over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 8-10 min until starting to crisp. Transfer the tofu to a plate and keep warm. Reserve the pan.
4 Prep
Meanwhile, peel and chop the carrot into matchsticks. Slice or shred the white cabbage as finely as possible. Trim and finely slice the spring onions. Slice the portabello mushrooms. Peel and mince the garlic.
5 Start stir-fry
Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage, mushrooms, carrot and spring onion (reserve some for garnish). Fry for 4 min until softened.
6 Finish stir-fry
Add the minced garlic, udon noodles, soy sauce, tamari and rice vinegar. Fry for 2 min further. Stir through the sesame oil and scrambled tofu. Divide the stir-fry among bowls. Garnish with the remaining spring onion and a sprinkling of sesame seeds.
Tips for fussy eaters
Use their favourite vegetables in the stir-fry.
Pro tip
Use a really large wok, or cook this in batches!
Ingredients
Noodles
Scrambled tofu
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