- 180 g dried Udon noodles
- 300 - 400 g firm tofu
- 1 Tbsp sesame oil
- 1 small red onion, sliced lengthwise
- 1 clove garlic, crushed
- 1 tsp fresh ginger, finely grated
- 1 medium carrot, cut into thin matchstick pieces
- 100 g shitake mushrooms, sliced*
- 1 courgette, thinly sliced
- 2 heads bok choy, trimmed, washed and chopped
- ¼ cup Wattie’s Creations Soy and Honey Sauce
- 2 Tbsp Wattie’s Creations Sweet Chilli Sauce
- 2 Tbsp water
- Fresh coriander leaves
- Fresh red chillies, thinly sliced
- Cook the Udon noodles in plenty of boiling water according to packet instructions. Drain and rinse under cold water.**
- Pat the tofu dry with paper towels and cut into ½ cm slices.
- While the noodles are cooking, heat a dash of oil in a wok or frying pan. Add tofu and stir-fry until lightly golden. Remove from the pan and set aside.
- Add sesame oil to the pan. Add onion, garlic and ginger and stir-fry over a medium low heat until onion starts to soften. Add carrot and mushrooms and stir-fry for 2 minutes, then add courgette and bok choy. Stir-fry until vegetables are wilted. Return tofu to the pan. Pour over Wattie’s Creations Soy and Honey Sauce, Wattie’s Creations Sweet Chilli Sauce and water. Add prepared noodles and toss together until hot. Serve garnished with fresh coriander leaves and red chillies.
Swap it out
- *Replace shitake mushrooms with button mushrooms if wished.
- Replace tofu with chicken strips if wished - cooking time will increase, make sure chicken is cooked before removing from the pan as per step 2.
- **Rinsing the Udon noodle under cold water prevents the noodles from sticking.