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Udon with Tofu and Stir-Fried Vegetables

Pernille Pedersen

Servings: four.

These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.


  • Kosher salt
  • 3/4 lb. dried udon noodles
  • 3 cups lower-salt chicken broth
  • 1 Tbs. plus 2 tsp. oyster sauce
  • 1 Tbs. plus 2 tsp. rice vinegar
  • 4 tsp. Asian sesame oil
  • 1/4 cup minced fresh ginger
  • 2 Tbs. canola oil
  • 3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
  • 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  • 1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
  • 2 medium carrots, cut into matchsticks
  • 3 medium scallions, trimmed and thinly sliced, for garnish

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 820
  • Carbohydrates (g): 71
  • Fiber (g): 8
  • Protein (g): 24


  • Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

    In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.

    Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok choy and mushrooms, sprinkle with the remaining 2 tsp. sesame oil and 3/4 tsp. salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth mixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.

    Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.

You can begin the meal with Seared Tuna Sushi Rolls.


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Reviews (6 reviews)

  • wendyb964 | 03/05/2012

    I LOVE udon!As a starving med student many yr ago our treat out was this hole-in-the wall Japanese restaurant in which we were the "adopted" white folks. They always greeted us with a smile, all the food was wicked good, and reasonably priced. My fav was nabeyaki udon. Though I don't know how it translates, it had many different flavors: lots of veg, tofu, fish cake, sprouts, chicken, scallions, one piece of tempura yam, and an egg poached in the scalding broth. I sprinkled it liberally with red pepper flakes, drinking the broth slowly as it cooled and ate the noodles with the egg last. When my kids were little we'd make one with whatever we had on hand. Great "bones" recipe for adding whatever flavors one wishes, my hubby even tossed in some leftover sweet and sour pork! Thank you.

  • geneen | 01/19/2012

    I have not yet made a fine cooking recipe that wasn't five stars. This was delicious! I hate to brag but my kids love tofu- they eat it first. I doubled this recipe and the whole family was slurping away :)

  • jamesrl | 03/02/2011

    Great recipe!!! Easy to make and relatively healthy, although higher in sodium even with low-sodium chicken broth. I used less udon noodle (1/2 lb) which created more of an udon noodle soup, which I loved! I also used approx. 1 lb chicken tenders instead of tofu, cooking them separately until almost done before adding to the broth to finish cooking. I thought the flavor was great, with each ingredient complimenting each other nicely!

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