Stir-Fried Wok Noodles

Stir-Fried Wok Noodles

Ingredients for 2 portions

  • 250 g udon noodles
  • 200 g smoked tofu
  • 2 baby pak choi
  • 2 carrots
  • 1 pepper
  • 2 garlic gloves
  • 1 onion
  • 200 g oyster mushrooms
  • 1 tbsp. peanut oil
  • 2 tbsp. rice syrup

For the sauce

  • 5 tbsp. soy sauce
  • 2 tbsp ketjap manis
  • 1 tbsp. sesame oil
  • 2 tbsp. water

 Toppings

  • Some cilantro
  • Some sesame seeds
  • Some chili flakes

Preparation

  1. Chop the peppers, carrots and the top of the pak choi. Cut the smoked tofu into cubes. Soak the mushrooms briefly in water and then cut into pieces.
  2. Fry the tofu in plenty of peanut oil in a wok until crispy. Add the rice syrup and caramelise. Finally, add a little salt and set aside.
  3. Cook the udon noodles in unsalted boiling water according to the package instructions.
  4. Chop the garlic and onions and fry in peanut oil in a wok until translucent. Add the peppers, carrots and mushrooms and stir-fry.
  5. Drain the noodles after 13 minutes and rinse with cold water. (The water washes away the excess starch, making the udon noodles less sticky later).
  6. Add the top of the pak choi to the wok. Then add the ingredients for the sauce. Then add noodles & the tofu set aside to the wok. Simmer everything together for a few minutes.
  7. Remove the fried noodles from the wok and serve with chilli flakes, sesame seeds and/or cilantro.

One of our favourite dishes when we need to be quick: stir-fried noodles with delicious oyster mushrooms and pak choi.

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