Udon Noodles with Tofu inspired by Japanese Pan Noodles at Noodles and Company. With fresh thick udon noodles, golden tofu, tender broccoli, mushrooms, and carrots tossed in a flavorful sauce. Ready in just 20 minutes!
Japanese Pan Noodles
I was headed to the salon one day to get my hair done and decided to grab some lunch at Noodles and Company. I ordered the Japanese Pan Noodles with tofu and it was really good! So I am recreating the recipe. It has fresh udon noodles, tofu, broccoli, mushrooms, and carrots. And has taken a couple of tries to perfect this recipe. First, I had never bought fresh udon noodles before so I started off trying this recipe we dried udon noodles. That just didn’t cut it. The fresh noodles are thick, chewy, and delicious. Second, I broke most of the noodles the first time I attempted the recipe. But now I have the recipe down and I am excited to share it with you!
Ingredients
How to Make Udon Noodles with Tofu
- Pat tofu dry using paper towels then cut into cubes.
- In a small bowl, whisk coconut aminos, sesame oil, rice vinegar, sugar, garlic, ginger, and sriracha.
- Heat wok on medium-high heat. Once heated, add 1 tbsp of oil, tofu cubes, and 1 tbsp of the sauce. Cook all sides until golden. Set aside on a clean plate.
- Turn up the heat to high and add 1 tbsp of oil to the wok. Cook the broccoli, carrots, and mushrooms, with 2 tbsp of sauce until tender.
- Push the vegetables to the side of the wok then add the noodles. Spoon 3 tbsp of sauce over the noodles. Cook 2-3 minutes flipping the noodles once to coat in the sauce. Gently separate the noodles and continue to cook for another couple of minutes until cooked and coated in sauce. Add the tofu back into the wok along with the remaining sauce and gently toss everything together. Cook 2-3 minutes more.
- Garnish with fresh cilantro and sesame seeds. Serve.
Storage
Store leftovers in an airtight container in the refrigerator for 4-5 days.
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Udon Noodles with Tofu
Equipment
- paper towels or a tea cloth
- small bowl
- wok
Ingredients
- 7 ounces (½ block) extra firm tofu
- 14 ounces udon stir-fry noodles fresh
- 2 tbsp avocado oil or oil of choice (divided)
- ¼ cup coconut aminos or soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp sriracha
- 2 cups broccoli chopped
- ½ cup carrots grated
- 1½ cups baby bella or shitake mushrooms sliced
- fresh cilantro and sesame seeds garnish
Instructions
- Pat tofu dry using paper towels then cut into cubes.
- In a small bowl, whisk coconut aminos, sesame oil, rice vinegar, sugar, garlic, ginger, and sriracha.
- Heat wok on medium-high heat. Once heated, add 1 tbsp of oil, tofu cubes, and 1 tbsp of the sauce. Cook all sides until golden. Set aside on a clean plate.
- Turn up the heat to high and add 1 tbsp of oil to the wok. Cook the broccoli, carrots, and mushrooms, with 2 tbsp of sauce until tender. Push the vegetables to the side of the wok then add the noodles. Spoon 3 tbsp of sauce over the noodles. Cook 2-3 minutes flipping the noodles once to coat in the sauce. Gently separate the noodles and continue to cook for another couple of minutes until cooked and coated in sauce. Add the tofu back to the wok along with the remaining sauce and gently toss everything together. Cook 2-3 minutes Garnish with fresh cilantro and sesame seeds.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
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