Udon with Tofu and Stir-Fried Vegetables

These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.

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  Kosher salt
  
  


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  3/4 lb. dried udon noodles
  
  


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  3 cups lower-salt chicken broth
  
  


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  1 Tbs. plus 2 tsp. oyster sauce
  
  


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  1 Tbs. plus 2 tsp. rice vinegar
  
  


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  4 tsp. Asian sesame oil
  
  


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  1/4 cup minced fresh ginger
  
  


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  2 Tbs. canola oil
  
  


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  3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
  
  


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  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


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  1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
  
  


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  2 medium carrots, cut into matchsticks
  
  


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  3 medium scallions, trimmed and thinly sliced, for garnish
  
  

Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.


Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok choy and mushrooms, sprinkle with the remaining 2 tsp. sesame oil and 3/4 tsp. salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth mixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.


Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.