Ditch the greasy takeout, and toss together this fresh stir-fry, featuring crispy golden tofu, grassy asparagus, and big, bouncy udon noodles.
Allergen Note: Contains wheat, soy.
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.
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.
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.
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.
Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.