Monday, February 25, 2008

Quick Veggie-Udon Stir Fry

No, I'm not ripping off Isa (from a few posts down)! I wanted noodles with a quick stir fry and had all these ingredients in my fridge!



You can use whatever vegetables you want. I like the texture and crunch to my vegetables. You may want to cook longer if you like your vegetables softer, but please try it like this before you cook them longer. You get to taste each vegetable for what it is. I also leave the skin on all the vegetables listed for color and nutrients.

-1 standard carrot, cut in 1/2 length wise, then each of those halves are cut into -1/3 or 1/4 lengthwise (depending on thickness), then once across
-1/2 onion (cut an onion lengthwise then into thin half-moons)
-1/2 zucchini, cut the same size/shape as carrots
-small handful broccoli florets
-4 button (regular) mushrooms cut into 1/6ths (cut in half, then cut into 1/3 the other way)
-4 slabs (8oz) tofu, cooked and cut into strips*
small handful of greens (optional, I used mustard greens)
-3 Tbsp. vegetarian stir fry sauce (I use this one. this guy apparently likes it, too!). You can add more to taste.
-1 Tbsp. soy sauce
-2 tsp. water
-1/4 package soba noodles (they usually come in little bundles. I used one bundle. If you have a large amount..I guess the diameter would be the size of a nickel, if you bunched them up)
-about 5 cashews per serving (optional)
-sprinkle black or white sesame seeds (optional)

Cook soba noodles according to package and set aside to drain.

In a small bowl, mix the vegetarian stir fry sauce, soy sauce, and water. Set aside.

Prep all vegetables as directed. This is essential for a stir-fry, as it is made quickly.

Heat a large pan/wok until hot and add the peanut oil. Swirl around the pan to coat, and add your onion and carrot. Keep it moving.

Cook about 2-3 minutes and add your broccoli. Cook one more minute. Add zucchini and mushrooms. Cook 2 more minutes. Keep it moving.

Add your tofu and heat through. Add all of the sauce mixture, and stir around. Add the noodles, coating with the sauce. Allow the sauce to thicken slightly by continuing to stir, and coat all the vegetables. Garnish with cashews and sesame seeds.

Forgive me if my times are not completely accurate. I didn't have a kitchen timer with me. Basically what you want to do is cook your longest-cooking vegetables first, then the shortest ones last. For example: onions, carrots, potatoes cook longer than zucchini and mushrooms. Since your tofu is already cooked, you are just heating it through. The noodles need no heating, as you just cooked them.


*You can do this! You've seen these before. Cut a standard block of tofu into 8 slabs. Press and cook. You will be using 4 of these cooked slabs. Use the other 4 for sandwiches.

2 comments:

Veggie Cookster said...

WOW! What an awesome photo! Looks amazing! :)

VeggieGirl said...

mmm, that's the best-looking quick stir-fry I've ever seen! just goes to show that incredible meals DON'T have to take all-day to make :0)