Baked Udon Noodles

Baked Udon Noodles are a delicious fusion of chewy noodles, fresh vegetables, and a savory sauce, baked to perfection for a comforting meal. This Kosher Japanese dish offers a delightful blend of flavors and textures that will leave you craving more.

Ingredients

• Udon noodles - 200 grams
• Firm tofu - 150 grams, cubed
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Soy sauce (Kosher) - 3 tablespoons
• Mirin - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 200 milliliters
• Panko breadcrumbs - 50 grams
• Chili flakes - 1 teaspoon (optional)
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the udon noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat sesame oil over medium heat. Add cubed tofu and cook until golden brown, about 5-7 minutes.
4. Add minced garlic, grated ginger, sliced bell pepper, and julienned carrot to the skillet. Sauté for another 5 minutes until the vegetables are tender.
5. In a bowl, mix soy sauce, mirin, vegetable broth, and chili flakes (if using). Pour this sauce over the cooked vegetables and tofu, stirring well to combine.
6. In a large mixing bowl, combine the cooked udon noodles with the tofu and vegetable mixture, ensuring everything is well coated in sauce.
7. Transfer the noodle mixture to a baking dish and spread evenly. Sprinkle panko breadcrumbs on top.
8. Bake in the preheated oven for 20 minutes or until the top is golden and crispy.
9. Remove from the oven, garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from fresh vegetables.

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