Stir-fried Spicy Udon Noodles with Garlic/Tomato/Pesto, peas, tofu, and red peppers.
Ingredients:
2 packs of frozen udon noodles - set outside at room temperature for 4 hours
10 cherry tomatoes
½ head of peeled garlic
1 teaspoon of Kashmiri chili powder
¼ teaspoon of coriander powder
½ cup of shelled frozen peas
1 block of firm tofu cut into bite-sized cubes
2 capsicums sliced into thin strips
2 teaspoons of sesame oil
Directions:
Garlic/tomato/pesto: In a stone mortar grind together the garlic, Kashmiri chili powder, cherry tomatoes, and coriander powder until you reach a pesto consistency. Set aside.
In a nonstick wok (medium heat) heat 1 teaspoon of sesame oil and add the capsicum; stir fry for 1 minute.
After this, add the tofu and stir fry for an additional 5 minutes until it is gently browned.
At this point, add the pesto sauce and an additional 1 teaspoon of oil, and stir fry for 5-10 minutes.
Add the thawed udon noodles and bring the mixture together. Continue to stir fry until well incorporated and then add the peas.
Cover and cook on a mild heat for an additional 5 minutes while being careful not to burn the noodles.
Garnish with chopped basil and serve with your favorite salad or protein.
This is an excellent dish that takes the “east meets west” concept to a new level. The spice and flavors of India intermingle with classic Asian udon noodles to create a delectable dish that can be enjoyed year-round. From this dish, you begin to comprehend that food can be tasty and healthy at the same time! As always, I implore you to choose a nutritious, healthy diet, to exercise regularly, and live long and strong!
