Teriyaki stir fry udon noodles with vegetables and tofu

Ingredients

• Baby king oyster mushroom
• Broccoli
• Julienne carrots
• Spring onions
• Zucchini
• Celery
• Red capsicum
• 1 Birds Eye chilli
• 1 clove Garlic
• 5 to 10 Basil leaves
• 2 tablespoons Lee Kum Kee teriyaki stir fry sauce
• Obento udon noodles (1 packet)
• Sesame oil
• 150 grams hard tofu

Method

1. Prepare all vegetables and tofu by chopping to desired stir fry size.
2. Finely slice 1 garlic clove and 1 Birds Eye chilli.
3. Roughly chop 5 to 10 basil leaves.
4. Heat up sesame oil in wok.
5. Stir fry all vegetables and tofu on high heat for 5 to 10 minutes.
6. Add a table spoon of the Lee Kum Kee teriyaki stir fry sauce, chilli garlic and basil and stir through.
7. Add Obento Udon noodles and gently separate with the heat.
8. Add another tablespoon of the teriyaki stir fry sauce and stir fry for a further minute.
9. Serve hot with a garnish of fresh chilli and basil.

Product used in recipe

• Obento - Udon Noodles
• Lee Kum Kee - Teriyaki Stir-Fry Sauce