Vegetarian Yaki Udon

1. In a Cooking Pot, add water until there is 1-inch space from the top. Turn on the stove-top to a high flame/heat. Please note, we are not boiling the Udon Noodles just yet but simply allowing the water to come to a boil.

2. In a Non-stick Skillet/Wok, add 2 tablespoons of EVOO and keep the heat at a low. Once the EVOO is heated, add the CTD's Ginger Garlic & Chili Paste, White Onion and Soy Sauce. Saute this mixture until the White Onions have become translucent, in colour. Remember to keep the flame/heat at a medium-low, to prevent burning.

Cooking Tip #1: How to Check if your Oil is ready? Add a small piece of the chopped onion into the pan, if it starts to sizzle, then your cooking pot is ready for cooking! This tip works with any type of cooking oil. Remember to keep the stove-top flame/heat at a low setting to prevent burning. 

3. Next, add the Bok Choy, Shiitake Mushrooms, Capsicums (Bell Peppers), Tofu and half of the Green Onion.  Increase the stove-top flame/heat to a medium-high and saute for 3-5 minutes. Subsequently, add the Teriyaki Sauce. I like my  vegetables cooked until they are nice and tender, to the bite. It's up to your preference!

Cooking Tip #2: Do a taste test! Tasting your stir fry mixture is the best way to see if you need more Teriyaki sauce or Soy sauce.

4. At this point, the cooking pot with water should have come to a boil. Now add the Udon Noodles according to the packaged instructions. Once the Udon Noodles are cooked, drain the water and drizzle 1 teaspoon of Sesame Oil on the Noodles. Gently toss the Udon noodles, coating them with the oil. Add the Udon to the stir-fry mixture and gently fold allowing the Udon noodles, sauces and veggies to marry one another!

5. Now, it is time to plate - which, in my opinion, is the BEST part! In a bowl, serve your homemade Vegetarian Yaki Udon Noodles then sprinkle on the remaining chopped Green Onion.