May 29, 2012: Udon noodles with spicy sauce, tofu, and veggies

Two posts today, because I posted last night’s this morning, and am getting this one done now.  This is comfort food at its best for day 3 out of a 4-day conference.  I love udon noodles for how comforting they feel to eat, but they are so light at the same time.  The sauce is easy to make (adapted from Deborah Madison’s Vegetarian Cooking for Everyone):

  • 1/3 cup water or veggie stock,
  • 2 tablespoons each hoi sin sauce, soy sauce, tomato paste,
  • a minced clove of garlic,
  • sriracha or other hot sauce to taste (I used a teaspoon or so).

Boil 200g/8oz udon noodles according to package directions, set aside, stirfry protein of choice (I used smoked tofu) and veggies in a little oil, then throw the noodles and sauce in and stir fry for another 2 minutes or so.  Orange slices, coconut jelly, dark chocolate, and green tea are the tasty side dishes.  Dried mango slices for snack.

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