Udon noodle stir fry

Udon noodle stir fry

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 650 kcal
, Fat: 30 g
, Carbohydrate: 61 g
, Protein: 33 g

This year I discovered my love for udon noodles and so, naturally, I had to come up with my own recipe right away. I decided on a simple version that is super-quick to make. Add a tasty sauce, tofu and some greens, and you have a wonderfully delicious Japanese-inspired noodle dish.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp date syrup
1 tsp garlic powder

Udon noodles

2 tbsp coconut oil
250 g tofu, cut into cubes
100 g washed, prepared kale
200 g udon noodles
water, boiling
2 tbsp sesame seeds
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How it's done

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Mix the soy sauce, sesame oil, rice vinegar, date syrup and garlic powder in a bowl.

Udon noodles

Heat the coconut oil in a non-stick frying pan. Sauté the tofu for approx. 5 mins., add the kale and cook for approx. 5 mins. Place the udon noodles in a bowl, cover with boiling water, leave to stand for approx. 2 mins. Drain the noodles and add to the tofu. Add the sauce and sesame, mix and simmer for approx. 2 mins. Serve the noodles in deep bowls.

Good to know
Tip: Sprinkle with a few sesame seeds.

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