What You'll Need
8 oz Udon noodles
2 tbsp canola oil
1 tsp loose green tea leaves
2 cloves garlic, minced
2 tsp fresh ginger, grated
1 small red bell pepper, cut into thin slices
1 small yellow bell pepper, cut into thin slices
4 scallions, cut diagonally into 2 inch pieces
2 tbsp soy sauce
2 tbsp rice vinegar
8 oz flavored baked tofu, cut into fine matchsticks
Splash of sesame oil
Cook Udon noodles according to package instructions. Drain, then rinse and set aside.
In the meantime, heat the canola oil in a wok over medium heat. Add the loose tea leaves, ginger and garlic and stir for about 30 seconds. Add the tofu strips and stir fry for a further 2 minutes. Add both bell peppers and stir fry for about 2 minutes or until the bell peppers begin to soften.
Add the cooked noodles, scallions, soy sauce and vinegar. Cook until the noodles are heated through. Add a splash of sesame oil and a dash of pepper. Toss well and serve.