Udon Noodles with Shiitakes, Fried Tofu and Garlic Bok Choy

Bursting with fresh and savory flavors, this udon bowl satisfies in big ways.

Serves 1

Ingredients:

• One package of udon noodles

• 1 cup shiitake mushrooms, cleaned and sliced

• 1/2 package of firm tofu

• 2 tbsp corn starch

• 2 tsp salt

• 2 cups bok choy, washed and roughly chopped

• 3 cloves garlic, sliced thinly

• 2 tbsp safflower oil

• 4 tbsp chili oil or any delicious hot sauce

• 1/2 cup fresh cilantro, washed and roughly chopped

• 1 green onion, washed and diagonally sliced

• Small knob of fresh ginger, peeled, julienned

• Couple sheets of seasoned nori, cut/chopped into strips

• Salt to taste

Directions:

1. Squeeze tofu in a paper towel to remove excess water, cut into cubes, toss in corn starch and salt

2. On a heated non-stick pan, fry tofu until a crispy skin has formed on the sides. Place tofu on a large plate and set aside. Cover with tin foil to keep warm if desired

3. In a medium sized pot, boil water and cook udon noodles according to package instructions (typically for 3 minutes). Once cooked, drain and place in a large bowl

4. Using the same heated pan used for the tofu, sauté shiitakes, seasoning with salt to taste (optional: sauté using some oil). Once done, place shiitakes on the same plate as tofu and set aside

5. Using the same heated pan, sauté garlic with safflower oil and the stems of bok choy for 2 minutes. Then add the rest of the bok choy greens and continue to sauté for 1-2 minutes. Salt to taste

6. Add finished tofu, shiitakes and bok choy to bowl of udon noodles

7. Drizzle with chili oil and/or your favorite hot sauce

8. Top with cilantro, green onions, nori and ginger

Bon appetit!

Note: A lot of different things can be added here. Feel free to clean out your fridge and add leftover edamame beans, broccoli, asparagus, spinach, purple cabbage, red pepper, carrots, avocado, gyoza, you name it. Just be mindful of your noodle to sautéed veg ratio for a balanced bowl of goodness.