Rayden’s Noodles

My go-to dinner option for my family is always spaghetti when I don’t know what to make.  My other go-to dinner option are udon noodles.  Especially for my son Rayden.  He loves udon noodles and so do I because they are quick to cook up.  Add a little bit of soy or tamari sauce, roasted sesame seeds, chopped scallions (Rayden really loves scallions), and he is good to go!

The other thing I love about udon noodles is how they hold up in broths and are fun to slurp.  Add almost whatever you want on top and you have a full meal. I like adding color to my udon noodles since they can look quite plain. Stir frying meats and vegetables are always satisfying.  Here is how to make this quick and delicious dish.


Udon Noodles with Stir Fried Tofu, Snap Peas, and Tomatoes

Ingredient List

1 Package of Udon Noodles
1 sliced Tomato
1/2 a block of Nasoya (brand) Medium or Extra Firm Tofu
Garlic Powder
Grapeseed Oil
Handful of Snap Peas
Roasted Sesame Seeds (garnish)
Soy Sauce or Tamari Sauce (optional)
Udon Seasoning Packet (optional)

Take a pot and fill with water

  • Bring to a boil and add a packet of udon noodles
  • Lower the heat to medium high and cook until tender and easy to bite through (about 5 minutes)
  • Drain the noodles and place in a mixing bowl
  • At this point, you can either mix the noodles with the packet of seasonings it usually comes with or add soy sauce or tamari sauce (or any sauce you prefer, really), or mix it all together – seasonings and sauce
    • Tamari sauce is the gluten-free version of soy sauce; they taste the same

While the noodles soak up the sauce take out a mixing bowl

  • Cube the TOFU and slice the TOMATO
  • Add them to the mixing bowl
  • Top with a handful of SNAP PEAS
  • Gently coat with GRAPESEED OIL and a sprinkle of GARLIC POWDER
  • Mix ingredients together

Using a wok or stir-frying pan bring the temperature to a high heat

  • Then slowly pour in the vegetables and tofu and lower the heat to medium
  • Toss and stir around the ingredients while avoiding the tofu from sticking to the bottom of the wok
  • Once the snap peas are cooked (bright green, softened, and still crunchy, but not raw) pour the stir-fry on top of the udon noodles
  • Garnish with ROASTED SESAME SEEDS

It’s quick and easy.  Enjoy!

Udon Noodles with Tofu, Snap Peas and Tomato 1

Go back to: Main Courses

Read the story that inspired with recipe: 30 Day Running Challenge with 12 Delicious Recipes

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