Liz and I made this when she was visiting. We both have a passion for udon noodles. They're just so... noodley. This is such a simple dish and is pretty satisfying. It comes from (again) The Kind Diet but we modified and added some ingredients to suit our tastes.
1 package udon noodles
2 Tbs olive oil
2 cups sliced green cabbage (we used leftover bok choy)
1 cup half-moon onion slices
a few handfuls of broccoli florets
1-2 carrots, chopped as matchsticks
2 tsp finely chopped garlic
3/4 tsp fine sea salt
3/4 tsp freshly ground black pepper
1 1/2 tsp sweet paprika
1 package extra firm tofu, pan-fried
chopped fresh parsley for garnish
soy sauce to taste
1. Drain, press and pan-fry the tofu and set aside.
2. Bring a large pot of water to a boil. Add the udon noodles and cook just until al dente; drain and keep warm.
2. Meanwhile, heat 1 Tbs oil in a wok over medium-high heat. Sauté the onions, garlic, salt, pepper and paprika and cook until the onions begin to get translucent. Add the cabbage, broccoli and carrots and cook, stirring occasionally, until very tender, about 15 minutes (add a Tbs or 2 or 3 of water and cover to steam if you find the broccoli isn't cooking or if the cabbage starts to burn).
3. Add the drained noodles and tofu and toss together until heated through. Sprinkle with parsley and serve hot. We added some soy sauce and sesame seeds to ours.