Dave's Excellent Udon Noodles
2 packages udon noodles
1 package extra firm tofu or seitan
3+ cloves of garlic
1/2 bunch cilantro
several green onions (scallions)
1 head broccoli
1/2 - 1 tablespoon Thai green curry paste
1 1/2 tablespoon canola oil
1/2 tablespoon peanut oil
tamari (gourmet quality soy sauce)
Cook udon noodles in a large pot of boiling water per package instructions. Drain, rinse with plenty of cold water, and set aside. While noodles are cooking, dilute green curry paste in a small amount of water and set aside. You may use more paste if you prefer a spicier noodle.
Chop at least 3 large cloves of garlic (more if you like), green onions, and cilantro. In a wok, heat 3/4 T canola oil and 1/4 T peanut oil. Fry chopped spice mixture approximately 2 minutes on medium-high heat.
Add tofu and broccoli to mixture, sprinkling with a fair amount of tamari. Fry until broccoli is tender, adding water as needed. Set aside cooked tofu/broccoli mixture.
Add remaining 3/4 T canola oil and 1/4 T peanut oil to wok. Fry cooked noodles until warm, using a generous amount of tamari. Return tofu/broccoli mixture to wok. Add curry, mix everything together, and dig in!
SO HOW'D IT GO?
Yum! Quick, easy, delicious, nutritious... this one has it all! Two little bundles of udon are enough though (and change the # servings to "2-3") ... Two packages is way too noodley.
This is a really good recipe, however I wouldn't add two packages of udon noodles next time because the ratio of spices/additions to noodles was not proportionate. I ended up having to take half the noodles out after I tried mixing everything together. My omni friends thought it was great though. I added some straw mushrooms, but next time I'll add fresh mushrooms cuz they taste so much better.
This is a great recipe to make if you don't have much time to put something together and also one that will give you lots of leftovers. Yummy!
THIS IS SO GOOD!!! My boyfriend and I both agree this is delicious. I used Thai Kitchen's green curry paste (a HEAPING Tbsp, so maybe more like 1.5 Tbsp), seitan strips, and 5 cloves of garlic. I didn't have peanut oil, so I used 1/2 Tbsp canola and 1/2 Tbsp sesame oil for 1st amount, and completely omitted the 2nd amount -- in fact, I didn't bother "frying" the noodles at all, I just dumped them right in. I also used extra broccoli, lots of Braggs Liquid Aminos (subbed for the tamari). Next time I will use two packages of seitan because I like a high seitan/tofu:noodle ratio. :-) Be aware that this makes a LOT of food -- I had a hard time stirring it in my very large skillet without making a mess, but my bf and I decided this dish is worth buying a wok for, LOL. I have to admit I was wary because you can't "see" the spices (and I NEED lots of spices), but it is so flavorful. I'm sure this will become a biweekly staple. My only complaint is that you don't want to stop eating it, so watch out... :-)
Excellent dish. I changed things up a little bit. Instead of diluting the green curry paste in water, I shimmer it in 1/4 cup coconut milk in med-high for 3-5 min, and passed on the last amount of canola oil and peanut oil. Turn into a great Thai stirs fry noodle dish. I Highly recommend this dish to every. It's quick, it's easy and it's delicious.