Spiced Udon Noodles with Crispy Tofu and Steamed Vegetables
A vibrant Asian-inspired noodle bowl featuring chewy udon noodles paired with golden crispy tofu and tender steamed vegetables. The dish is brought together with a bold spiced sauce combining Sriracha, soy sauce, and sesame oil for a perfect balance of heat and umami. Quick-cooking vegetables like cabbage, peppers, and sugar snap peas add fresh crunch and color. This satisfying meal comes together in under 15 minutes, making it ideal for busy weeknight dinners when you want something healthy and flavorful without the fuss.
Ingredients
- 3 ½ ounces dried udon noodlesrice noodles1:1gluten-free
use same cooking method
- 5 ½ ounces ready-cooked udon noodlesrice noodles1:1gluten-free
use same cooking method
- 5 ½ cups boiling water
- ½ teaspoon salt
- ½ head white or red cabbage
- 1 yellow or red pepper
- 3 ½ ounces sugar snap peas
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
- 5 ½ ounces firm tofu
- 4 tablespoons Sriracha chili sauce or other hot red chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- juice of 1/2 lime
- ½ tablespoon toasted sesame oil
- 1 tablespoon chives, chopped
- 1 tablespoon coriander, chopped
Instructions
- 1
Combine Sriracha, soy sauce, rice vinegar, lime juice, sesame oil, chives, and coriander in a bowl and mix well
- 2
Cook dried udon noodles in boiling salted water for 6 minutes
- 3
Steam cabbage and peppers for 4-6 minutes, adding sugar snap peas for final 2 minutes
- 4
Heat vegetable oil in nonstick frying pan until smoking
- 5
Pat tofu slices dry and fry over high heat for 30 seconds each side until crisp and brown
- 6
Drain noodles well and transfer to large bowl
- 7
Add steamed vegetables and crispy tofu to noodles
- 8
Dress with prepared sauce and sprinkle sesame seeds over top
- 9
Serve immediately while hot
Tips
Pat tofu completely dry before frying to achieve maximum crispiness and prevent oil splatter
Steam vegetables until just tender-crisp to maintain their bright color and satisfying crunch
Toss the noodles with sauce while still warm to help the flavors absorb better
Good to Know
Refrigerate leftovers up to 2 days. Reheat gently in microwave or wok with splash of water.
Prepare sauce and cut vegetables up to 1 day ahead. Cook just before serving for best texture.
Serve immediately while hot for best texture. Provide chopsticks or forks.
Common Mistakes
Don't skip patting tofu dry to avoid soggy, oil-splattered results
Don't overcook vegetables to avoid mushy texture and color loss
Don't let noodles sit too long after cooking to avoid clumping
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other vegetables in this dish?
Yes, try broccoli, bok choy, carrots, or mushrooms. Adjust cooking times based on vegetable density - harder vegetables need longer steaming.
What if I don't have udon noodles?
Rice noodles, ramen noodles, or even spaghetti work well. Follow package cooking instructions and adjust timing accordingly.
How long will this keep in the refrigerator?
Store leftovers up to 2 days refrigerated. The texture is best when fresh, but reheating with a splash of water helps restore moisture.