Fried noodles with tofu and vegetables in teriyaki sauce
1 serving
15 minutes
Fried noodles with tofu and vegetables in teriyaki sauce is a vibrant example of Japanese cuisine, combining a delicate balance of flavors and textures. The dish incorporates traditional cooking methods where the technique of frying in hot oil plays an important role. The noodles soaked in aromatic teriyaki sauce become rich and caramelized, while the fried vegetables and tofu add freshness and tender density. Dried seaweed brings a marine note, giving the dish a unique depth of flavor. This dish is often prepared at street stalls in Japan, and its versatility allows for recipe adaptation to any preferences. Fried noodles with tofu and vegetables are perfect for both a light dinner and a nutritious lunch, delighting with their richness and balance.
1
Chop: carrot, tofu, beans, bell pepper, green onion or garlic chives. Soak the seaweed in cold water.
- Carrot: 20 g
- Tofu: 20 g
- Frozen green beans: 20 g
- Red sweet pepper: 20 g
- Spring onion: 1 bunch
- Dried kelp (kombu / laminaria): 10 g
2
Boil the noodles (any type: pasta, udon, soba, funchosa, spaghetti, etc.), drain in a colander, and place under a weak stream of water to stop cooking. Drain excess water.
- Egg noodles: 50 g
3
Crack an egg onto a hot skillet and artistically roll it around the surface. It should result in a torn omelet. Remove the egg from the skillet.
- Chicken egg: 1 piece
4
To make the dish more Asian, fry garlic, ginger, and sesame seeds in hot oil until golden. Then add vegetables and tofu to the pan (they shouldn't be too much, and it's better to cook one portion at a time). Once the tofu is browned, add one part of teriyaki sauce and seaweed (without water). Stir-fry for 2 minutes.
- Teriyaki sauce: 20 g
- Dried kelp (kombu / laminaria): 10 g
5
Add noodles to the pan, it's important(!) that there is no water in it. Also add an egg. Stir-fry to let the vegetable flavors absorb into the pasta. After 2 minutes, add the second part of the sauce to the dish. Fry for 2-3 minutes. Serve with greens.
- Egg noodles: 50 g
- Chicken egg: 1 piece
- Teriyaki sauce: 20 g
- Spring onion: 1 bunch