Vegan yaki udon with tofu, shiitake and pak choi

Ingredients

For 1 serving

• Udon noodles80 g
• Tofu100 g
• Shiitake mushrooms80 g
• Bok choy100 g
• Spring onions1
• Tamari1 tablespoon
• Mirin1 tablespoon
• Sesame oil2 teaspoons
• Garlic1 clove

Contains: gluten, soy, sesame,

Method

1. Bring a large pan of water to the boil for the udon. Meanwhile pat the tofu dry with kitchen paper and cut it into cubes of about 2 cm.
2. Remove the tough shiitake stalks and slice the caps; quarter the pak choi lengthways and rinse well at the base; peel and slice the garlic; trim and thinly slice the spring onion.
3. Heat half the sesame oil in a wok or large frying pan over medium-high heat and fry the tofu for 6–7 minutes, turning, until golden and crisp on all sides; set aside.
4. Meanwhile cook the udon in the boiling water for the time on the packet, until soft, and drain.
5. In the remaining oil stir-fry the garlic for 30 seconds, then add the shiitake and pak choi and stir-fry for 4 minutes over high heat, until the mushrooms are golden and the leaves wilted.
6. Add the udon and tofu, season with the tamari and mirin and stir-fry for 2 minutes, until the noodles are glossy and well coated; finish with the spring onion.