Yasai Yaki Udon Noodles

with Tofu
Vegan
In Japanese, 'Yasai' means vegetable and often refers to vegetarian dishes!
Cooking time: 30 min
Cals 615 · Prot 33 · Carbs 94 · Fat 17
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Ingredients
Number of People:

Noodles

Udon noodles
500 Grams
Carrot
1 Piece
White cabbage
300 Grams
Spring onion
40 Grams
Portabello mushroom
2 Piece
Garlic cloves
1 Piece
Vegetable oil
1 Tbsp
Soy sauce
20 ML
Tamari
15 ML
Rice vinegar
15 ML
Sesame oil
15 ML
Sesame seeds
10 Grams

Scrambled tofu

Firm tofu
500 Grams
Nutritional yeast
4 Grams
Black salt
2 Grams
Garlic powder
2 Grams
Turmeric powder
2 Grams
Vegetable oil
1 Tbsp

Instructions

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1 Noodles
Boil a kettle. Place the udon noodles into a bowl. Cover with boiling water and stir to loosen. Drain.
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2 Scramble tofu
Add the tofunutritional yeastblack saltgarlic powder and a pinch of turmeric to a bowl. Mash with a fork, leaving some bits chunky. Mix well.
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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.
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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.
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5 Start stir-fry
Return the pan to a medium-high heat with a drizzle of oil. Add the cabbagemushroomscarrot and spring onion (reserve some for  garnish). Fry for 4 min until softened. 
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6 Finish stir-fry
Add the minced garlicudon noodlessoy 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!

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