I recall the first time I tasted Udon noodles. I was in awe. The springy texture and incredible chewiness of Udon noodles combined with a rich, umami-infused sauce will leave your taste buds craving for more.
INGREDIENTS
- 200g Udon Noodles
- 2 Squares of Tofu, Coated in Corn Starch
- 1/2 Cup Sliced Mushrooms
- 200g Chopped Spinach
- 1/2 Sliced Onion
- 3 Cloves Garlic, Sliced
- 1/4 Cup Spring Onions
- 5 Tablespoons Vegetarian Oyster Sauce
- 1 Teaspoon Red Chili Paste (Optional)
- 1/4 Teaspoon Salt
METHOD
- Begin by slicing the tofu and coating it generously with cornstarch, ensuring all sides are covered. Fry the tofu over medium heat until it turns a golden brown. Set it aside.
- In a separate bowl, soak the Udon Noodles in hot water until they are soft. Drain and set them aside.
- Using the same pan you used for the tofu, add the sliced onions, green chillies, spring onions, and garlic. Sauté them until they become fragrant and tender.
- Introduce the sliced mushrooms to the pan, along with the chopped spinach. Cook until the vegetables are nicely softened.
- Add the vegetarian oyster sauce to the pan, coating the vegetables and noodles evenly. For a hint of spice, you can also add the optional red chili paste at this stage.
- Season your with a pinch of salt, enhancing the flavours. Now, gently fold in the golden tofu to add a delightful contrast in texture.
- Finish off your dish with a sprinkle of fresh spring onions, and it’s ready to be served and enjoyed.