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Udon Stirfry

This Udon Stirfry recipe uses Vegetable Stock Or Water, Hoisin Sauce, Soy Sauce, Tomato Paste, and Roasted Peanut Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 3 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cook the noodles in plenty of boiling water until tender, 5 to 7 minutes.

2. 2

   When the water foams up, add a cup of cold water to make the foam subside and repeat if needed.

3. 3

   Drain and rinse when done.

4. 4

   Heat the wok with the oil until hot but not smoking.

5. 5

   Add the tofu and stir-fry over high heat until it's sizzling, about 1 minute.

6. 6

   Remove and set aside.

7. 7

   In the same oil, stir-fry the leeks and bell pepper for 1 minute.

8. 8

   Add the mushrooms and cook for 1 minute more, then season with a few pinches salt.

9. 9

   Return the tofu to the wok and add the sauce.

10. 10

    Cook for 30 seconds and turn off the heat.