Udon Noodles with Bok Choy, Mushrooms and Tofu in a Coconut Curry Sauce

This is another example of me getting recipe inspiration, and then going in a totally different direction. I subscribe to a handful of recipe emails, tons of food blogs, and check out Pinterest for meal ideas. But most of the time when I see a recipe, I tweak it out of necessity (like I don’t have half the ingredients at home) or preference (if the recipe calls for meat or dairy). I came across this recipe for Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette and assumed the only change I’d be making would be to swap the beef with tofu or tempeh as a protein source. I wound up making some other significant changes but still loved the result.




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The original recipe and ingredients can be found here. It calls for steak and I used tofu, spinach, which I swapped for mushrooms, soba noodles I thought I had until I realized they were udon noodles, peanut oil (I used grape seed) and fresh ginger which I forgot to pick up at the grocery store. Once I started cooking, I read the preparation instructions – which I really should do well in advance of actually cooking the meal – and realized I wasn’t too fond of the extra steps to cook the protein and make a separate sauce. Below is my easier, veg version of this dish, with a double batch of sauce.

Ingredients:

1 package savory marinated tofu, cut into cubes

1 package uncooked udon noodles

1 package sliced bella mushrooms

3 baby bok choy, chopped

1 cup light coconut milk

4 Tbsp lime juice

4 Tbsp low sodium soy sauce

2 Tbsp rice vinegar

2 tsp honey

1 tsp freshly ground black pepper

2-4 tbsp cooking oil

2 minced garlic cloves

1 tbsp curry powder

Sesame seeds to garnish

Cook and drain udon noodles according to package directions. Meanwhile, in a large saucepan, heat oil and add in bok choy, mushrooms, and tofu, and sauté until the mushrooms have softened and bok choy slightly wilted.

To make sauce, whisk to combine coconut milk, lime juice, soy sauce, vinegar, honey, pepper, garlic, and curry powder.*

Mix tofu and vegetables into the udon noodles in a large pot. Pour sauce over the mixture, toss well and heat for about 2-3 minutes. Garnish with sesame seeds and serve.

*This made a lot of sauce, but the original recipe didn’t seem to make enough. You might want to double the sauce recipe, but only use about 2/3 of it. I used it all, and when we ate this the second night, all the sauce soaked up. The first night was a little soupy.

Sometimes all you need is a little recipe inspiration to come up with your own delicious dish.  

Also, looks like I’m not the only almond lover out there! Thanks to everyone who entered the giveaway contest. Congrats Alexandria! I’ll contact you for your mailing information. Happy snacking!

2 Comments

  1. Posted February 18, 2013 at 8:49 pm | Permalink

    Can’t wait to try this. Everything tastes better when you use coconut milk. Thanks for posting this recipe.

  2. Posted March 8, 2013 at 10:31 am | Permalink

    Looks something different..i never had this kind of stuff before..i’ll going to make this in weekends.

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