Friday, December 15, 2023

Shilah's Red Dragon Stir Fry

Inspired by her favorite bowl at Tokyo Joe's!  Stir fry medley picked by Shilah; sauce by Aimee.



16 oz. udon noodles (or 3 packages precooked noodles, 14.2 oz each)

2 cups broccoli, cut into bite-sized pieces

1 red bell pepper, diced

1 cup shredded carrots

1 cup shelled edamame

1 bunch green onions, cut into half inch pieces

8 oz. water chesnuts

12 oz. baked tofu

2 TB soy sauce


Sauce:

1/4 cup sesame oil

1 inch piece of fresh ginger, peeled & cut into pieces

2 large garlic cloves

1/2 cup water

1-2 tsp red chili pepper flakes

1/4 cup rice wine vinegar

2 TB honey

1/4 cup soy sauce 

2 tsp chili garlic paste

2-3 seeded habanero peppers, halved

1 TB cornstarch + 2 TB water


1. Cook udon noodles according to package directions. 

2. In wok, saute broccoli in a little oil & water until crisp tender. Stir in remaining non-sauce ingredients and heat through.

3. Place sauce ingredients in food processor (except cornstarch) and puree until smooth. Transfer sauce to small saucepan and stir in cornstarch/water mixture. Heat until slightly thickened.

4. Place a serving of noodles & stir fry mixture in a bowl and top with sauce. Enjoy!

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