#244 The Case of Teriyaki Noodles

Eat the first half of this bowl of noodles with chopsticks then the last half with a soup spoon so you can scoop up every last bit of sauce.

 

Have you tried soy curls (protein strips)? Perhaps you, like me, will prefer Butler brand soy curls to tofu in this recipe. Prepare them like this: put 1 cup soy curls, 1/2 rounded teaspoon (for 1/2 cup) vegetable bouillon powder and 1-1/2 teaspoons poultry seasoning in a bowl. Stir in 1/2 cup hot water and let sit for 10 min. Drain. Add with the yu choy.  

1/2 cup soya sauce

4 tablespoons brown sugar

4 teaspoons rice or white vinegar

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon toasted sesame oil

1/2 lb firm tofu, diced

1/2 teaspoon fresh ginger root, sliced

4 cups yu choy, chopped into 1-inch lengths

5 green onions (the whites slit lengthwise), chopped into 1-inch lengths

2 medium-heat chillies, seeded and sliced

2 cloves garlic, sliced

400g udon noodles (mine came in 2 sealed, shelf-stable, serving-size packets from President's Choice)

1/2 tablespoon sesame seeds

Whisk together the soya sauce, brown sugar and vinegar.

Whisk together the cornstarch and water.

In a wok or large, non-stick pan, bring the toasted sesame oil to high heat.

Add the tofu and ginger root and stir fry until the tofu starts to brown.

Add the yu choy, green onions, chillies and garlic, and continue to stir fry for a few min.

Gently separate the noodles as you add them to the pan then pour the soya sauce mixture over them. Loosen the noodles with tongs and continue to stir fry.

Fold in the cornstarch mix and let it thicken the sauce to coat the vegetables.

Fill two bowls and sprinkle with the sesame seeds.

Serves 2.

♥ Becki