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My fridge is always full. I clean it out just about every week and always find out that I bought so much more than we can consume. There are only two of us in my house and all my ingredients and food are for four, double what we can consume. From now on I will change my habit of shopping and tell myself to buy less and determine to finish with most of my old stuff first.
And today's menu of my challenge to empty the fridge is noodles with various vegetables and spinach silken tofu. This is a light and delicious vegan noodles dish. This recipe is really quick to make and I got inspired by Korean Bibim Spicy Mixed Noodles.
The main highlight of the dish is fresh udon noodles, which I bought last week and it's labeled as near expiration so it's a priority to use them first. Udon noodles are soft, chewy noodles made with wheat flour, water, and salt. However, it's not gluten-free like rice noodles and commonly used in Japanese cuisines.
The first thing I do is heat the vegetable oil in a pan to stir fry the silken tofu and vegetables that are individually prepared and cooked. I didn't stir-fry it all at the same time. The reason why I separate the stir-fry cooking process is to get their individual flavor, texture, and color better. For the process of stir-frying vegetables, The important thing to do is to prioritize what vegetables to stir fry first to avoid overuse of oil.
I just use about 1 tablespoon of vegetable oil for this recipe. The spinach silken tofu goes first to deep-fried then followed by sliced garlic, yard-long bean, carrots, cabbage, and shimeji mushroom.
Cooking noodles is the last step because they got soggy very fast. So after rinsing and blanching the cooked noodles, then I quickly stir-fried them with soy sauce, oyster sauce, and Sriracha sauce and then top them with the vegetables and tofu that I cook before then serve and eating immediately.
*** I made the mistake of using oyster sauce instead of Shitake Mushroom Sauce which I did have in my kitchen too but totally forget. Although manufacturers often replace real oysters with oyster extracts. The extracts are mixed with sugar and salt, soy sauce, and thick with cornstarch. Then this type of sauce is often called oyster sauce. Please forgive me for this mistake and I'll be more aware of the ingredients. ***
Vegan Spicy Mixed Noodles with Sriracha Sauce Recipe
- 250 Gram Fresh Udon
- 1 Vegan Spinach Silken Tofu
- 1/2 Cup Yard Long Bean
- 1/2 Cup Cabbage
- 1/3 Cup Shimeji
- 1/3 Cup Carrot
- 1 Tablespoon Garlic
- 1 Tablespoon Spring Onions
- 1 Tablespoon Corn
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce (Please replace with Shitake Mushroom Sauce)
- 2 Tablespoon Sriracha Chili Sauce
Instructions for Cooking Vegan Spicy Mixed Noodles with Sriracha Sauce
STEP 1
Heat the pan over medium heat and add the oil but not all, safe about half of the teaspoon for a stir-fry the noodles later. After adding the oil then drop the sliced spinach silken tofu, and stir-fry the silken tofu for about 1 minute on each side. I did find out that the spinach silken tofu is easy to get burn than normal silken tofu, so beware about it.
Using the remaining oil in the same pan, add the slices of garlic and fry for 2 minutes until the garlic is golden brown and set aside. Then add the yard long bean to the same pan and fry them for about 3 minutes, until the yard long bean gets slightly char and smokes a bit.
Still use the same oil and add the carrots to the same pan. Then add the cabbage and fry the cabbage for about 5 minutes or until the cabbage is cooked, soft, and slightly char. Then set the cabbage aside.
Just add the cabbage to the same pan and cook for about 5 minutes over medium heat. In this step, you will see there is little oil left but no need to add extra oil because I don't want to use too much cooking oil, after the cabbage is cooked then set them aside.
Add the shimeji to the same pan and char the mushroom for about 3 minutes over medium heat and set aside.
All the vegetable and tofu is ready for the next step of cooking. I highly recommend starting cooking the prepared ingredients per the above. Follow the order by cooking lighter color to darker color and will be using only one non-stick Teflon pan and no need to add more oil during cooking each vegetable. The wok or skillet is not suitable for this dish.
STEP 2
Boil some water in a large pot. Once the water starts to boil, for about 6 to 8 mins later and add the noodles.
Stir them with a chopstick or fork. Blanched the noodles for about 1 minute and 30 seconds. Then drain the water and rinse in the cold water to cool down and let the water drain for 1 to 2 minutes.
STEP 3
Add more oil for about half of teaspoon. Add the udon to the pan over medium heat and cooked the noodles for about 4-5 minutes until the udon gets sassy a bit with the cooking oil.
Keep the heat to medium heat and add all the soy sauce, oyster sauce(please replace with Shitake Mushroom sauce), and a tablespoon of Sriracha sauce into the pan.
The udon is soft and easy to break so gently stir fry the marinated noodles until it is well coated with the sauce for about 2-3 minutes over low to medium heat.
STEP 4
Gently transfer the cooked and marinated noodles to the large deep bowl.
Add the rest of the “finishing stir-fry” ingredients. I did lay the yard long bean first, followed by carrots, cabbage, tofu, corn, and besides with spring onion then garnished the garlic on top. Before eating it, just drop a spoonful of Sriracha sauce into the noodles and mixed them with the chopstick. Vegan Spicy noodles can be served hot or cold which possibly warm them up by microwaving to reheat and also can be stored in the fridge for 1-2 days in an airtight container.
So I hope you'll enjoy my recipe for my empty fridge Challenge. And I’m very happy to share my ambition to cook from what I have! And a big bonus of my empty fridge challenge is I tried and learned some amazing new recipes. Please look forward to my next menu. 🙂
Hope you guys have a happy day! 🙏😀❤️🌸
