Friday, November 26, 2010

Udon & Tofu Puff Stir-fry

Another thing to do with udon noodles.  I bought a bunch of tofu puffs in Chinatown and I forgot to thaw out meat at the time, so this worked out pretty well.

Udon & Tofu Puff Stir-fry


3 tofu puffs
1/2 frozen udon noodle block
1/2 in. daikon, peeled
8 snow peas, trimmed
1 small sweet pepper, seeded
vegetable oil
1 Tbsp. oyster sauce
2 tsp. water
1 tsp. soy sauce
shichimi togarashi (Japanese seven-spice powder, optional, to serve)

Put the noodle block in a bowl and cover with boiling water.  Leave to soak and "cook" on its own.

Cut the tofu puffs into 1/4 in. slices, the daikon into 1/8 in. slices, and the sweet pepper into 1/8 in. slices.  Heat a little oil in a pan and add the tofu puffs, daikon, sweet pepper, and snow peas.  Cook 2-3 minutes.

Mix together the oyster sauce, water, and soy sauce.  Add to the pan and stir to coat.  Cook an additional 1-2 minutes.

Drain the noodles, rinse, and drain again.  Add the noodle to the pan and stir to coat with sauce and heat through.  Sprinkle with shichimi togarashi and serve.

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