Udon Noodle Dish

My husband said this was one of the best noodle dishes he's ever had.

Ha, I'm not so sure about that. But, he definitely lets me know what is good, great, or awesome. Or what is just okay, mediocre, or maybe I shouldn't make that again. Luckily, "maybe you shouldn't make that again" has been rare.

I got the recipe here, but as usual changed it up a little bit.

All the sauce sunk to the bottom of the bowl, so it doesn't look as good as it really should. 

*Which I will eventually get a better picture up sometime.

Just make it and try for yourself....

Ingredients:

- 1 T Oil for frying

- 2-3 cloves of garlic

- Small Onion

- 7 oz Mushrooms

- 1/2 tsp. fresh ginger or 1/4 tsp. ground ginger or to taste.

- Salt & White pepper to taste

- Tofu 1 pkg

- 1/2 Chicken stock

- 3 T Soy Sauce

- 1 tsp Sesame Oil

-18 oz Udon Noodles

- 1 head of Broccoli

Directions:

1.  Chop/mince garlic, onions, and mushrooms.

2.  Peel and grate ginger if you use fresh ginger. 

3.  Heat oil in pan. I used Avocado Oil.

4.  Add the garlic first and let it infuse in the oil 15-30 sec. don't let it burn.

5.  Add fresh ginger or sprinkle ground ginger all over.

6.  Add onions next and sprinkle salt over them while they saute.

7.  Add mushrooms. Stir-fry for a few minutes.

8.  Add the stock, soy sauce, sesame oil, tofu, and green onions, and simmer.

9.  Cook the udon noodles in a pot of boiling salted water for 1 minute. 

10.  Drain and add to the skillet. 

11.  Stir-fry over high heat until heated through. 

13. Steam broccoli florets and add to dish.

*The tofu and broccoli soaked up a lot of the sauce so I made more sauce, but the second time I added 1 tsp cornstarch to thicken it a little bit. If you use cornstarch to thicken just make sure you add it to the cold chicken stalk and mix, then add to pan, and stir it around.  

*Also, gauge your timing with boiling the udon noodles and steaming the broccoli. If you don't want to be waiting for them to cook and add to the dish.