Udon noodle bowl with tofu and stir fried vegetable

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  • 3/4 pound(s) dried udon noodle
  • 3 cup(s) chicken broth
  • 2 tablespoon(s) oyster sauce
  • 2 tablespoon(s) rice vinegar
  • 4 teaspoon(s) asian sesame oil
  • 1/4 cup(s) minced ginger
  • 2 tablespoon(s) canola oil
  • 3/4 pound(s) bok choy ~4 cups
  • 3 1/2 ounce(s) fresh shitake mushroom thinly sliced
  • 1/2 pound(s) firm tofu thinly sliced
  • 2 carrots medium - cut into matchsticks
  • 3 scallions thinly sliced for garnish


  1. cook noodles in boiling water for ~8 min
  2. run under cool water onced cooked

  3. in a medium bowl combine:
  4. chicken broth
  5. oyster sauce
  6. 2 tsp of sesame oil

  7. heat a large skillet with canola oil over medium-high heat
  8. add:
  9. ginger first for 30 sec
  10. then add:
  11. bok choy (cut crosswise into 3/4 inch pieces)
  12. shitakes
  13. remaining sesame oil and 3/4 tbsp salt
  14. cook for 3-4 minutes

  15. add broth, tofu, carrots to mix
  16. bring to a boil
  17. reduce to a simmer for 5-7 minutes

  18. Add noodles to a bowl
  19. Add broth to noodles

  20. garnish with scallions
July 2012

This recipe is a personal recipe added by chrsuz and has not been tested or endorsed by MyRecipes.

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