Stir-fry noodles

  • 2 tbsp soy sauce
  • 1 tbsp white miso
  • 1 tbsp mirin
  • 2 tsp brown sugar
  • 1 tsp gochujang or sriracha sauce
  • ½ tsp rice wine vinegar

Ideally you would prepare this in a wok, but if you don't have one, a large frying pan will also work.

  1. Combine sauce ingredients in a bowl.
  2. Prepare noodles however they need to be prepared.
  3. Heat the oil in the wok or fry pan.
  4. Fry the tofu until just brown. Remove from the pan and set aside.
  5. Fry the onion and garlic for a couple of minutes.
  6. Add the vegetables and ginger, and fry for 2–3 minutes.
  7. Add the tofu back in, along with the noodles.
  8. Add the sauce. Stir until everything, or at least the noodles, are evenly coated.

I like to use frozen udon for this. To prepare it:

  1. Boil a pan of water.
  2. Place udon in boiling water.
  3. Cook for no more than 30 seconds to 1 minute.
  4. Remove from heat, drain, and immediately rinse with cold water. Set aside until ready.