30 min active30 min total3 servings

Udon Noodle Stir-Fry with Tofu & Asparagus

Ditch the greasy takeout, and toss together this fresh stir-fry, featuring crispy golden tofu, grassy asparagus, and big, bouncy udon noodles.

Ingredients Included

  • Fresh udon noodles
  • Asparagus
  • Green onions
  • Firm tofu
  • Baby shiitake mushrooms
  • Black bean sauce

You'll Need

  • Vegetable oil
  • Salt
  • Chile flakes (optional)
Allergen Note: Contains wheat, soy.

Step 1

Bring a pot of water to a boil. To separate the noodles, bang them against the counter, according to the package instructions. Add the noodles and cook until nearly tender, 4 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss to separate the strands.

Step 2

Meanwhile, snap off the tough ends of the asparagus, and slice the asparagus into bite-size pieces. Slice the green onions into 1-inch pieces. Drain the tofu, cut it into bite-size cubes, and press between paper towels to remove as much moisture as possible.

Step 3

In a wok or large sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the tofu and stir-fry until golden, 4 to 6 minutes. Transfer the tofu to a plate and set aside.

Step 4

Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the shiitakes, and stir-fry until they release their liquid and start to brown, 5 minutes. Add the asparagus and stir-fry until tender-crisp, 2 to 3 minutes. Return the tofu to the pan, along with the green onions, and stir to wilt slightly, 1 minute. Add the black bean sauce and noodles and toss to coat and warm through. Season to taste with salt.

Step 5

Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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