Veggie-Packed Yaki Udon

Name: Veggie-Packed Yaki Udon
Yield: Serves 1 serving
Ingredients: 1 pack udon noodles; 1/2 medium carrot; 1 medium onion; 2 –3 leaves cabbage; About half the size of a standard block of tofu silken fried tofu (or use firm fried tofu); 1 clove garlic; 1 tablespoon tomato ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon bonito flakes; 1 tablespoon chopped green onion; 1/2 –1 tablespoon oil; Salt and pepper, to taste

じんばろ @cook_40033949

Yaki udon loaded with plenty of vegetables and silken fried tofu!
Recipe background:
A long time ago, a friend made yakisoba for me using garlic, ketchup, and Worcestershire sauce, which tasted just like okonomiyaki sauce—I’ve loved it ever since! As a mostly vegetarian, I really enjoy yaki udon with lots of veggies. This time, I also added fried tofu.

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Ingredients

Serves 1 serving

1 packudon noodles
1/2medium carrot
1medium onion
2–3 leaves cabbage
About half the size of a standard block of tofu silken fried tofu (or use firm fried tofu)
1 clovegarlic
1 tablespoontomato ketchup
1 tablespoonWorcestershire sauce
1 tablespoonbonito flakes
1 tablespoonchopped green onion
1/2–1 tablespoon oil
Salt and pepper, to taste

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Steps

1

Slice the fried tofu into strips about 1/2 inch (1 cm) thick. Sear both sides in a skillet until browned, then remove from the pan. No oil needed.
2

Cut the vegetables to similar sizes: slice the carrot into matchsticks, the cabbage into thin strips, and the onion thinly. Mince the garlic.
3

Bring a pot of water to a boil. Once boiling, cook the udon noodles. At the same time, heat oil in a skillet and sauté the minced garlic.
4

When the garlic is fragrant, add the carrot and onion. Once mostly cooked, add the cabbage and return the tofu to the pan.
5

Add the cooked udon noodles to the skillet. Season with ketchup and Worcestershire sauce, then adjust with salt and pepper. Sprinkle with bonito flakes and green onion. Serve with mayonnaise if you like!