6 eggs $0.99
1 medium carrot $0.25
1 medium green zucchini $0.82
4 red onions $0.98
1 small yellow squash $0.40
2 packages udon noodles
roasted peanut oil / sesame oil + vegetable oil
Kosher salt + freshly ground pepper
1 bunch scallions, thinly sliced diagonally
3 tablespoons soy sauce
Thinly slice red onions, ginger. Slice thinly into sticks 1/2 carrot, 1/2 yellow squash, 1/4 zucchini. Saute onions and ginger and carrots in vegetable oil. Add the two squash, and cook, stirring.
In a separate pot, boil water and cook the udon for 1-2 minutes. Drain and add to the vegetables. Mix thoroughly. Season with soy sauce, rice wine, and sesame oil. Add a spoonful of cornstarch mixed with cold water, to form a slurry. Set aside
Scramble two eggs with chopsticks in a bowl. Season with salt and pepper. Stir in some green scallions. Fry separately in a little oil in a pan. Add to the rest of the stir fry. Serve immediately. Serves 3-4.
Redoing my sister’s udon with tofu and bok choy, this is my budget version. I had a bag of frozen edamame lying around, so I tossed that in the stir fry. My kingdom for some crushed red pepper flakes!
Adapted from My Korean Kitchen and Just One Cookbook and No Recipes
2 8-oz packages (400 g) fresh udon noodles
1/2 onion, chopped
1 carrot, sliced into thin sticks
4-5 shiitake mushrooms, thinly sliced (I forgot to buy!)
5-6 leaves of bok choy, shredded
1/2 green bell pepper (I used up some spinach instead)
dark soy sauce, sugar, rice wine (mirin), sesame oil, salt and pepper
2-3 scallions, chopped
Heat a wok on high, then add the oil, then the seasonings with some water and swirl (to prevent burning). Cook the onion, then carrots, then bell pepper, then bok choy, and any other vegetables. Boil udon noodles according to package (about 1 minute for pre-cooked ones). Add the udon to the wok and stir fry and mix. Cook for about 4 minutes more, until noodles are still soft but with a slight crunchy exterior (some noodles will be a light brown color). Add yakisoba sauce, turn off the heat and coat well. Transfer to a plate, top with scallions. Serve.
Udon with Tofu and Asian Greens: Cooking Dinner
In an effort to be healthier, I’ve been experimenting with more vegetarian dishes. The recipe I found seemed fairly easy, and I had all the ingredients on hand so it was a winner for the night. I loved how crispy the tofu turned out, though I did cook it longer than the recipe called for. I’m still getting used to the electric stove in our apartment (can’t wait until we have a house with a gas stove!) and so the pan wasn’t as hot as it should have been when I first put the tofu in. I was still able to capture a crispy consistency without it getting too chewy inside.
I made a few changes to the recipe that I think worked out in the end. I didn’t add the reserved pasta water to the dish as I didn’t want the sauce to get too thinned out. Also I used 16 oz of firm tofu since that was the only size I could find at Trader Joe’s. I should have compensated with more spinach as well, so I’ll keep that in mind for the future. In the end the dish smelled delicious, probably on account of the sesame seed oil, and Josh loved it, despite it being vegetarian. A little Sriracha on the side and you’re good to go!