Seared Portobello Udon Noodle Stir-Fry

by

This flavorful vegan dish combines seared portobello mushrooms, crispy tofu, and udon noodles in a savory Asian-inspired sauce.

Ingredients

  • 4 portobello mushrooms
  • 1 tsp Chinese 5 spice
  • 300g extra-firm tofu
  • 2 tbsp cornflour
  • 1/2 thumb fresh ginger, minced
  • 2.5 tbsp soy sauce (mix of light and dark recommended)
  • 2 tsp sesame oil
  • 2 tbsp maple syrup
  • 3 spring onions, chopped
  • 300g straight-to-wok udon noodles
  • 1 pak choi, leaves separated and rinsed
  • Vegetable oil and salt

Method

  1. Prepare the mushrooms:
    • Remove gills from portobellos and coat with 5 spice, salt, and oil
    • Sear for 5-6 minutes per side, then slice
  2. Cook the tofu:
    • Toss tofu chunks with cornflour and salt
    • Fry in oil until golden and crispy (10-12 minutes)
  3. Make the sauce:
    • Mix ginger, soy sauce, sesame oil, and maple syrup
    • Cook with white parts of spring onion for 1-2 minutes
  4. Combine and serve:
    • Add noodles, pak choi, tofu, and mushrooms to the sauce
    • Stir-fry until heated through
    • Garnish with remaining spring onions

This Vitamin D-Rich Seared Portobello Udon Noodle Stir-Fry is not just delicious, but also nutritious! The seared portobello mushrooms provide a natural source of vitamin D, crucial for bone health and immune function. With its perfect balance of flavors and textures, this dish is sure to become a favorite in your vegan recipe collection. Don’t hesitate to try it – your taste buds and your body will thank you!