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!
