Asian: Udon Stirfry by Recipe Cottage

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	Udon Stirfry

		Udon with Stir-fry and 5-spice Tofu 1/3 cup water from soaking mushrooms 3 T hoisin sauce 1 T soy sauce 1 clove garlic, pressed 1 T tomato paste pinch hot pepper flakes or 1/4 t hot sauce 1 t lemon zest 8 oz. whole wheat udon noodles 1/2 package 5-spice tofu, sliced (or plain tofu) 1 small onion, cut into strips 1 red bell pepper, cut into strips green vegetable, like snow peas or broccoli 4 mushrooms, thinly sliced 3 dried shiitake mushrooms, soaked in hot water, drained, and sliced 1 T oil, for stir-frying Mix all sauce ingredients in a small bowl and set aside. Cook the noodles in bliling water until tender. Drain. Meanwhile, heat the oil in the wok and pan-fry tofu until golden on both sides. Remove and set aside. Stir-fry onion and bell pepper briefly. Add mushrooms and cook another minute or two. Return the tofu and add the sauce. Heat through. Serve on udon noodles.