Creamy Udon Noodles (High Protein)
High-protein creamy udon noodles with vegetables and tofu
A satisfying high-protein noodle dish featuring creamy udon noodles stir-fried with protein-packed tofu and fresh vegetables in a savory sesame-soy sauce.
Equipment
Ingredients
Main Ingredients
udon noodles (dry)
300 g
firm tofu (cubed)
200 g
broccoli (florets)
200 g
carrot (julienned)
100 g
sesame oil
15 ml
soy sauce
30 ml
garlic (minced)
3 cloves
ginger (minced)
15 g
green onion (sliced)
2 stalks
sesame seeds
10 g
Instructions
Prepare vegetables and tofu
Cut tofu into cubes and prepare vegetables by cutting broccoli into florets, julienning carrots, and mincing garlic and ginger.
Cook udon noodles
Bring water to boil and cook udon noodles according to package instructions until al dente.
Stir-fry aromatics
Heat sesame oil in a wok or large pan, then add minced garlic and ginger, stir-frying until fragrant.
Cook vegetables and tofu
Add broccoli, carrots, and tofu to the wok, stir-frying until vegetables are tender-crisp and tofu is lightly browned.
Combine noodles and season
Add cooked udon noodles to the wok along with soy sauce, toss everything together until well combined and heated through.
Garnish and serve
Remove from heat and garnish with sliced green onions and sesame seeds before serving hot.
Original recipe
Storage
Best enjoyed fresh, but can be stored and reheated. Add a splash of water when reheating to restore creaminess.
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