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Strips of protein-rich yuba tangle up with chewy udon noodles in this hearty vegetarian stir-fry. Toss in broccoli, carrots, and umami-rich sesame sauce for maximum deliciousness.
Contains: tree nuts, wheat, soy.
What You Get
Fresh udon noodles
Sesame noodle sauce
What You'll Need
Sriracha or hot sauce (optional)
Bring a pot of water to a boil. Add the udon noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the udon under cold water. Transfer the udon to a large bowl, drizzle lightly with vegetable oil, and toss to separate the strands.
Trim and cut the baby broccoli crosswise into 1-inch pieces. Slice carrots crosswise into rounds until you have about 2 cups. Slice the scallions, keeping the green and white parts separate. Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½ inch thick, then separate the strips.
In a nonstick skillet or wok over medium-high heat, warm 2 tablespoons vegetable oil. Add the broccoli, carrots, scallion whites, and a pinch of salt, and cook for 3 minutes. Add 2 tablespoons water and stir-fry until brightened in color and the broccoli stems are just tender, 1 to 2 minutes more.
Add the udon, yuba, and 2 tablespoons soy sauce, and stir-fry until warmed through, 2 minutes. Lower the heat and add the sesame noodle sauce, tossing to coat. Season to taste with salt.
Heap into bowls, and drizzle with sriracha or hot sauce, if you want some heat. Garnish with the scallion greens and serve warm.