Noodles are my soul food and a stir fry is a fantastic way to get in those all important veggies and plant-based proteins. This stir fry is subtly flavoured with salty umami miso and tamari or soy sauce (your choice) and can be made with whatever veggies you like! In fact, to significantly reduce the cooking time of this recipe, feel free to grab yourself a pre-chopped stir fry veg pack from the supermarket and serve yourself up a quick, nutritionally balanced meal in just 15 minutes.

Serves: 4 | Total Cooking Time: 15-30 minutes

Ingredients

8 tbsp tamari or soy sauce
40g brown miso paste
400g firm tofu, diced
200g udon noodles
3 cloves garlic, finely chopped
1 tbsp fresh ginger, minced
2 fresh chilli peppers, de-seeded and finely chopped
2 red bell peppers, sliced*
200g baby corn, sliced lengthways*
200g carrots, sliced lengthways*
200g beansprouts*
200g mushrooms, sliced*
1 tbsp maple syrup
1 tbsp apple cider vinegar or rice vinegar
2 spring onions, sliced
Sesame seeds, to serve

*NOTE: to make this recipe quicker, feel free to grab yourself a pre-chopped stif fry veg pack, rather than chopping your own veg. This will also speed up the cooking process, as the pre-chopped veg will be much faster to cook.

Instructions

In a bowl or lunch box, mix together your miso and HALF the tamari (so, 4 tbsp) until smooth and paste-like. Throw in your diced tofu and mix around to fully coat the tofu (I like to do this is a lunch box and close the lid, then shake the tofu around to fully coat it in the mixture). Leave to one side to marinade.
Boil some water and place into a large bowl. Add in your udon noodles and allow to soak and soften whilst you begin to continue with the following steps. Remember to stir the noodles occasionally to prevent them from sticking together in a huge block.
Heat up a pan on medium heat and fry your ginger, garlic, chilli peppers and bell peppers for 5-7 minutes, or until softened.
Add in your sliced veggies, mushrooms and beansprouts (or your pre-chopped stir fry pack, if opting for this choice), and cook for a further 15 minutes (or as per your pre-chopped veg packet instructions).
Whilst allowing the veg to soften, place another pan on medium heat and begin to cook and crisp-up your tofu. This should take roughly 5-7 minutes. However, if you’d rather reduce the number of pans being used, feel free to just add the tofu to the veggie pan, just be aware that the tofu won’t crisp up as much on the edges, but will still be utterly delicious.
Once everything is fully cooked, drain your noodles and transfer them into the main veggie pan, along with the tofu if you haven’t already. Add in the remaining tamari, along with the vinegar and syrup and mix together thoroughly.
Serve up with a sprinkle of sesame seeds and freshly sliced spring onion :)

If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.

Main meals