Ingredients
- 4 tbsp neutral oil eg. vegetable oil, canola oil
- ½ medium-sized onion thinly sliced
- 2 cloves garlic finely minced
- 1 cup mushrooms thinly sliced
- 2 cups cabbage shredded
- ½ cup carrots julienned
For the sauce:
- 4 tbsp dark soy sauce (or substitute with regular soy sauce)
- 2 tbsp Worcestershire sauce (or substitute with oyster sauce)
- 2 tsp brown sugar (or substitute with white granulated sugar)
- 4 tbsp sake (or subsitute with mirin)
- 2 tsp red chili powder (eg. gochugaru) if you like spicy
For the tofu:
- 4 tbsp regular soy sauce
- 1 block extra-firm tofu diced
For the noodles:
- 4 portions udon noodles (equivalent of 1kg of frozen noodles)
For toppings:
- sesame seeds (optional)
- scallions (optional)
- bonito flakes (optional)
Instructions
Prepare the sauce
- In a small bowl, combine all the sauce ingredients until well mixed. Set aside.
Cook the udon noodles
- Cook the udon according to the package instructions, typically by boiling for 1-2 minutes if using frozen udon. Be careful not to overcook, as udon softens quickly. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.
Stir-fry all the ingredients
- Heat a wok or large pan over medium heat and add the oil. Add sliced onions and minced garlic, and stir-fry until fragrant and softened, about 1-2 minutes.
- Add cubed tofu to the wok, with the soy sauce, and stir-fry until the tofu begins to brown slightly, ensuring the soy sauce is absorbed.
- Add the sliced mushrooms, shredded cabbage and julienned carrots to the wok, cooking for another 2-3 minutes until the vegetables soften but still retain some crunch.
- Add the cooked udon noodles to the wok along with the prepared sauce. Toss everything gently, ensuring the noodles are evenly coated with the sauce while being careful not to break them.
Serve
- Garnish with sliced scallions, sesame seeds, and bonito flakes for extra flavor and texture. Serve immediately while hot and enjoy!