Spicy Udon Noodles with Peppercorn Mushrooms Chinese Broccoli

By blum099

This spicy udon noodle dish is quick and easy! Whip up some noodles with mushrooms and chinese broccoli in under 30 minutes with this delicious recipe.

Ingredients

• 1/4 cup vegetable oil
• 1 pound firm tofu, pressed of excess liquid and cut into 2-inch cubes
• 1 pound Chinese broccoli or broccolini
• 4 garlic cloves, chopped
• 2 tablespoons Szechuan peppercorns
• 5 ounces mushrooms, such as beech
• 1 tablespoon chili-garlic sauce
• 8 ounces fresh or dried udon noodles

Details

Servings 4
Cooking time 25mins
Adapted from food52.com

Preparation

Step 1

Bring a large pot of salted water to a boil.

Meanwhile, heat oil in a large skillet over medium-high. Add tofu and brown on all sides, 5 to 8 minutes. Transfer tofu to a paper towel-lined plate as they become browned. Reserve skillet and oil.

Add broccoli to pot of boiling water and cook until bright green and crisp-tender, 30 seconds to 1 minute. Use a slotted spoon to transfer Chinese broccoli to a bowl to set aside; reserve boiling water.

Place reserved skillet over medium-high heat. Add garlic and peppercorns and cook 1 minute or until they begin to toast. Add mushrooms and cook, stirring occasionally, until they begin to brown, 2 minutes. Add blanched broccoli and cook, stirring, until beginning to brown, 5 minutes.

While broccoli cooks, drop noodles into reserved boiling water and cook according to package directions (about 2 to 3 minutes for fresh). Drain noodles and add to skillet with vegetables; stir in chili-garlic sauce before serving.