Amazing this came from the kitchen, and not the front door!
What You Need:
1 lb. Fresh Udon Noodles
1 tbsp Teriyaki Sauce
1 tsp Oyster Sauce (I use Vegetarian Oyster Sauce -- Fish Free)
1 tbsp Sesame Oil
1 tbsp Soy Sauce
1 tbsp Asian BBQ Sauce (thick like Molasses)
1 Portobello Mushroom
3 Eggs (Skip for Vegan Recipe)
Baked Tofu, 6 oz.
1/3 Zuchinni, Julienned
1 Serrano Chili, minced
3 cloves Garlic, minced
3 Shallots, Minced
2 Roma Tomotoes, Diced
1 large Carrot, sliced thin
Cook the fresh Udon Noodles fo 5-6 minutes in salted hot water. drain and set aside.
Heat Seame oil in a large wok or skillet. First add eggs and scramble. Remove cooked eggs and add more oil to wok or skillet. Add minced serrano chilli, shallots, and garic. Cook 1- 2 minutes then add the thinly sliced carrot, thinly sliced baked tofu, and the zuchinni. Toss in oil for 1-2 minutes then add the sliced portobello and soy sauce.
Next, add the scrambled eggs and noodles, then drizzle with the oyster sauce and Asian BBQ Sauce. Heat 2-3 monre minutes, tossing frequently and plate.
Best with Sirancha Chilli Sauce as a garnish!
This is great with different proteins -- Substitue your favorite Meat or Fish for the baked tofu and Enjoy (note, you will want to slice very thin for best cooking.