Udon Noodles With Broccoli

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 shiitake mushrooms
• 4 tablespoons peanut oil
• 8 ounces firm tofu (1/2 package)
• 4 dried red chilies, each broken in half
• 3 garlic cloves, minced
• 1 tablespoon fresh gingerroot, grated
• 1 medium onion, chopped
• 1 1/2 cups won bok chinese cabbage, shredded
• 1 medium carrot
• 1 lb udon noodles
• 1 head broccoli, broken into florets
• 1 tablespoon sesame oil
• 1 tablespoon black bean sauce
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 (10 ounce) can bamboo shoots, chopped
• 2 teaspoons rice vinegar
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1 teaspoon sesame seeds, for garnish (optional)

Recipe

• 1 if using dried mushrooms, soak then for 15 minutes in warm water. cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
• 2 peel and slice carrot into matchstick.
• 3 place a large pot of water on the stove to boil.
• 4 slice the tofu into three slabs as if they were small slices of bread. heat 2 tablespoons of peanut oil in a pan. fry both sides of the tofu slabs until lightly browned.
• 5 remove from pan and let tofu slabs cool on paper towels to drain any oil. cut up slabs into 1/2 inch cubes.
• 6 heat the remaining 2 teaspoons peanut oil in a wok or large pan. add the chilies, garlic and ginger. stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
• 7 drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). in the wok, add the cabbage, carrot and mushroom. stir-fry until the cabbage wilts. drain noodles and broccoli in a colander, and then add to wok.
• 8 stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. stir-fry for 2 minutes.
• 9 turn off heat. remove chiles! stir in vinegar and lemon juice. stir in tofu cubes (stir gently so as not to break up the tofu). serve in bowls garnished with a little bit of sesame seeds.