Udon Noodle Stir-Fry

Plate of stir-fried udon noodles with shiitake mushrooms, baby bok choy, and tofu.

4.67 from 3 votes

This udon noodle stir-fry is made with shiitake mushrooms, baby bok choy, tofu and a flavorful sesame soy sauce. It's absolutely delicious and easy enough for a busy weeknight!

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: American, Japanese

Servings:

Calories: 485kcal

Author: Alissa Saenz

Ingredients

26 ounces frozen udon noodles (three servings, see Note 1)

For the Sauce

3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons vegan oyster sauce
1 tablespoon organic brown sugar
1 teaspoon toasted sesame oil
1 teaspoon sriracha sauce

For the Stir-Fry

2 tablespoons peanut oil, divided
8 ounces super-firm tofu, cut into ½ inch cubes
6 ounces shiitake mushrooms, stems removed, caps sliced
8 ounces baby bok choy, halved lengthwise
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 scallions, white and green parts separated and chopped
2 teaspoons toasted sesame seeds

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Cook the udon noodles according to the package directions, then drain them into a colander when they're done.
While the noodles cook, stir the sauce ingredients together in a small bowl.
Coat the bottom of a large wok with half of the oil and place it over medium heat (Note 2). Once the oil is hot, add the tofu in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they're browned and crispy on multiple sides. Remove the tofu from the skillet and transfer it to a plate when done.
Add the remaining oil to the wok. Add the shiitake mushrooms in an even layer. Cook the mushrooms for about 4 minutes, flipping them once, until they're browned and have shrunken a bit.
Raise the heat to medium-high, then add the baby bok choy to the wok. Stir-fry the baby bok choy and mushrooms for about 2 minutes, until the baby bok choy has begun to wilt and turned bright green.
Push the mushrooms and baby bok choy to the side, making some space in the bottom of your wok, then add the garlic, ginger, and white parts of your scallions. Sauté the aromatics for about 30 seconds, until they become very fragrant, then stir them in with the baby bok choy and mushrooms.
Add the cooked noodles to the wok, return the tofu to the wok, then carefully pour the sauce over the noodles and tofu. Stir-fry everything for about a minute, until the sauce has reduced a bit and evenly coats the noodles. Remove the wok from heat.
Sprinkle the stir-fry with the green parts of your scallions and sesame seeds.
Divide onto plates and serve.

Notes

Frozen udon noodles are usually sold in single serve pouches, with each pouch having between 7 and 9 ounces. Use three servings, even if the total weight is off by a couple of ounces. I don't recommend substituting dried udon.
A large skillet will work if you don't have a wok. I recommend using something with a good, non-toxic nonstick surface that's suitable for high-heat, such as cast iron, as the tofu has a tendency to stick.

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