Wok or large skillet
Medium pot
Sieve or colander
- 16 ounces fresh or frozen udon noodles
- 2 tablespoons neutral oil plus more as needed
- 1 yellow onion peeled and sliced into half moons
- 4 small sweet peppers trimmed and sliced thinly into rounds
- 12 ounces Brussels sprouts trimmed, scrubbed, and halved
- ¼ cup soy sauce
- 1–2 tablespoons sriracha
- 1 tablespoon mirin
- 1 tablespoon maple syrup or brown sugar
- 2 teaspoons chili oil
- 2 teaspoons sesame oil
- 5 scallions trimmed and minced
- 1 pound lite firm silken tofu drained and torn into bite-sized cubes
- Salt and pepper to taste
- Shichimi togarashi optional, for garnish
Cook the onion:
Heat the oil in the wok over medium-high heat. Once shimmering and hot, add the onion and cook for 8–12 minutes, stirring often, until the onions begin to soften and turn golden brown.
Cook the Brussels sprouts:
Make the sauce:
In a bowl, combine the soy sauce, sriracha, mirin, maple syrup, chili oil, and sesame oil and whisk until smooth.
Calories: 219kcal | Carbohydrates: 32g | Protein: 12g | Fat: 6g | Sodium: 1134mg | Fiber: 5g | Sugar: 7g | Vitamin C: 51mg