Udon with Tofu and Stir-Fried Vegetables

Ingredients

• 1 Tbs. plus 2 tsp. rice vinegar
• ¼ cup minced fresh ginger
• 1 Tbs. plus 2 tsp. oyster sauce
• 3 cups lower-salt chicken broth
• 2 medium carrots, cut into matchsticks
• ½ lb. extra-firm tofu, cut into ½-inch cubes
• 3-½ oz. shiitake mushrooms, stemmed and thinly sliced (1-½ cups)
• + 6 more ingredients
• • ¾ lb. bok choy, cut crosswise into ¾-inch pieces (4 cups)
  • 4 tsp. Asian sesame oil
  • ¾ lb. dried udon noodles
  • Kosher salt
  • 3 medium scallions, trimmed and thinly sliced, for garnish
  • 2 Tbs. canola oil

Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well. In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil. Heat ...

View full recipe at Fine Cooking