Pan-Fried Udon Noodles with Teriyaki Sauce

Pan-Fried Udon Noodles with Teriyaki Sauce
Photo by Randy Mayor


  • 3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)
  • 2 large garlic cloves, minced
  • 1 cup thinly sliced leek (about 1 large)
  • 1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
  • ½ cup (2-inch) julienne-cut carrot
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon rice vinegar or white wine vinegar
  • + 4 more ingredients
    • 2 teaspoons loose green tea or 2 green tea bags, opened
    • 1 cup (2-inch) julienne-cut peeled daikon radish or jicama or radish
    • 2 tablespoons low-sodium teriyaki sauce
    • 1 tablespoon vegetable oil

Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, lee...

View full recipe at My Recipes


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