If you’re too lazy to cook a full-blown feast tonight, make this stir-fried udon noodle recipe with mustard greens, tofu, mushrooms and peanut sauce. Finished with Thai basil leaves and roasted peanuts, this vegetarian udon stir-fry is a fresh and fast dinner that doubles as a light lunch.
Ingredients
Method
1.
Cook noodles in a large saucepan of boiling water until just tender (2-3 minutes). Drain, run under cold water and set aside.
2.
Heat 2 tbsp oil in a wok over high heat and stir-fry onion, ginger, garlic, greens and shiitakes until tender (2-3 minutes). Remove from wok and set aside. Add tofu to wok and fry, turning until golden and crisp at the edges (3-4 minutes). Add mushroom XO and Jimmy’s Saté sauces with 125ml water and cook, stirring frequently, until slightly thickened (2-3 minutes). Add noodles and greens mixture to wok, season with freshly ground pepper and toss to warm through (1-2 minutes).
3.
Serve noodles topped with Thai basil leaves and peanuts.
Jimmy’s Saté Sauce, mushroom XO sauce and udon noodles are available from select supermarkets and Asian grocers.
Most flavoured tofu will work here, or if using plain tofu, marinate it in Jimmy’s Saté Sauce beforehand.
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