Dinner

By Aine Carlin | May 24, 2012

 

One peculiar thing about me is that I’m a bit of a Nigella Lawson fan. Granted she’s not vegan and my fascination with her is probably baffling to most of my vegan followers, but I really can’t help it. Ever since her first program that aired on TV, I’ve been besotted by the divine Ms. Lawson and her fat laden, can’t-be-good-for-your-heart, food. Since becoming vegan I still frequently visit her website and am still inspired by much of what she makes. See, what you probably don’t realize is that Nigella’s recipes are very easily Veganized. She says teriyaki chicken, I say teriyaki tofu. Think I can’t partake in a little deep fried calamari? Say hello to deep fried oyster mushrooms! She’s my inadvertent vegan guru.

 

In honor of the queen of kitchen herself then, here is my homage to her very popular ‘Express’ recipes- a suitably speedy stir fry. While this is my recipe I must give credit to the lady in question for mentoring me all these years in the art of no-fuss food. Cheers Nigella; this one’s for you!

Vegan Udon Noodle Stir Fry Recipe

Servings: 2
Calories: 305 per serving
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

  • 1 portion udon noodles (available in most supermarkets)
  • 1 small onion or 2 shallots
  • Handful green beans
  • 1/2 pack (1 cup) marinated tofu
  • Handful baby leaf spinach
  • For the sauce
  • 1 heaped tsp Sambal Oelek (Indonesian chilli sauce, look in the specialist food section in the supermarket)
  • 1 lime juiced
  • 1 tsp agave nectar
  • 1 tsp white wine or rice wine vinegar
  • 2 tbsp soy or tamari sauce
  • 1 tbsp ground nut oil

Directions

1. Bring a large pan of water to the boil. Make the sauce by combining all the ingredients in a bowl.
2. Heat a little groundnut oil in a wok or skillet/frying pan. Finely slice the onion or shallots and add to pan.
3. Slice the green beans diagonally and into small pieces. Add to pan with a little soy sauce.
4. Toss in the marinated tofu. Stir fry for several minutes. At this stage I add a tablespoon or so of the sauce just so the flavors infuse before combining the noodles.
5. Cook the udon noodles in the boiling water for 6-8 minutes; I personally don’t like it to be too al dente because it’s quite a dense noodle anyway. Drain, return to pot, toss in a little oil to prevent sticking.
6. Add the spinach and stir fry for a few short minutes until it begins to wilt. Then add the noodles and mix through before adding the remainder of the sauce. Allow to heat through for about a minute.
7. Sprinkle some sesame seeds on top to serve.

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