Sweet and Spicy Udon Noodle Stir-Fry

Ingredients

• 400 g cooked udon noodles* (see notes)
• 1 red bell pepper (sliced into strips)
• 240 g block extra firm tofu (drained and sliced into strips*)
• 1/2 large onion (sliced into strips)
• 1 small carrot (sliced into strips*)
• 4 cups (300g) shredded cabbage
• 1 tbsp neutral oil
• Sesame seeds (for garnishing)
• Chopped spring onions (for garnishing)
• 2 tbsp soy sauce or liquid aminos
• 1 1/2 tsp sriracha or other chili sauce (adjust according to desired spice)
• 1/4 cup room temp. water
• 3 tbsp coconut sugar (or other sweetener)
• 1 tsp sesame oil
• 1/2 tbsp cornstarch

Instructions

1. 1

   Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.

2. 2

   Mix all the sauce ingredients together. Make sure the cornstarch is diluted.

3. 3

   Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes.

4. 4

   Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!