Stir-Fried Udon Noodles with Savory Vegetables and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stir-Fried Udon Noodles with Savory Vegetables and Mushrooms

YOUR SOLIN GENERATED RECIPE

Stir-Fried Udon Noodles with Savory Vegetables and Mushrooms

Enjoy a vibrant stir-fry that marries tender udon noodles with a medley of crisp vegetables and earthy shiitake mushrooms, all tossed in a savory sauce. This dish is light yet satisfying, combining protein-packed tofu and an egg for a perfect boost that complements the fresh, aromatic flavors of garlic, bell pepper, broccoli, and carrots, finished with a hint of sesame oil and soy sauce for authentic taste.

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NUTRITION

582kcal
Protein
35.5g
Fat
19.5g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

120 grams Udon Noodles

200 grams Firm Tofu

1 Egg

100 grams Shiitake Mushrooms

1 Red Bell Pepper (approx. 120g)

1 cup Broccoli (90g)

1 Carrot (61g)

2 Garlic Cloves

1 tablespoon Soy Sauce

1 teaspoon Sesame Oil

2 tablespoons Green Onions

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PREPARATION

  • 1

    Prepare all ingredients by draining and pressing the tofu, slicing the red bell pepper, chopping the broccoli into bite-sized pieces, grating the carrot, slicing the mushrooms, and mincing the garlic. Beat the egg lightly in a small bowl.

  • 2

    Cook the udon noodles according to package instructions, drain, and set aside.

  • 3

    Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the tofu cubes and stir-fry until they begin to turn golden on the edges.

  • 5

    Incorporate the shiitake mushrooms, red bell pepper, broccoli, and grated carrot. Stir-fry for about 3-4 minutes until the vegetables start to soften while still retaining some crunch.

  • 6

    Push the vegetables and tofu to the side of the skillet, then pour in the beaten egg. Allow the egg to scramble and set before mixing with the veggies.

  • 7

    Add the cooked udon noodles and drizzle soy sauce over the mix. Toss everything together gently to ensure even distribution of flavors.

  • 8

    Garnish with chopped green onions, adjust seasoning if needed, and serve immediately.

Stir-Fried Udon Noodles with Savory Vegetables and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stir-Fried Udon Noodles with Savory Vegetables and Mushrooms

YOUR SOLIN GENERATED RECIPE

Stir-Fried Udon Noodles with Savory Vegetables and Mushrooms

Enjoy a vibrant stir-fry that marries tender udon noodles with a medley of crisp vegetables and earthy shiitake mushrooms, all tossed in a savory sauce. This dish is light yet satisfying, combining protein-packed tofu and an egg for a perfect boost that complements the fresh, aromatic flavors of garlic, bell pepper, broccoli, and carrots, finished with a hint of sesame oil and soy sauce for authentic taste.

NUTRITION

582kcal
Protein
35.5g
Fat
19.5g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

120 grams Udon Noodles

200 grams Firm Tofu

1 Egg

100 grams Shiitake Mushrooms

1 Red Bell Pepper (approx. 120g)

1 cup Broccoli (90g)

1 Carrot (61g)

2 Garlic Cloves

1 tablespoon Soy Sauce

1 teaspoon Sesame Oil

2 tablespoons Green Onions

PREPARATION

  • 1

    Prepare all ingredients by draining and pressing the tofu, slicing the red bell pepper, chopping the broccoli into bite-sized pieces, grating the carrot, slicing the mushrooms, and mincing the garlic. Beat the egg lightly in a small bowl.

  • 2

    Cook the udon noodles according to package instructions, drain, and set aside.

  • 3

    Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the tofu cubes and stir-fry until they begin to turn golden on the edges.

  • 5

    Incorporate the shiitake mushrooms, red bell pepper, broccoli, and grated carrot. Stir-fry for about 3-4 minutes until the vegetables start to soften while still retaining some crunch.

  • 6

    Push the vegetables and tofu to the side of the skillet, then pour in the beaten egg. Allow the egg to scramble and set before mixing with the veggies.

  • 7

    Add the cooked udon noodles and drizzle soy sauce over the mix. Toss everything together gently to ensure even distribution of flavors.

  • 8

    Garnish with chopped green onions, adjust seasoning if needed, and serve immediately.