Ingredients

• 2 packets udon noodles (13 oz)
• 2½ cups stir fry vegetables
• 2 stalks scallions – cut 2 inches long
• 1 Package of tofu
• 1 Tablespoon avocado oil

Yaki Udon Noodle Sauce

• 2½ Tablespoons soy sauce 
• 2 Tablespoons oyster sauce (sub teriyaki)
• 1 Tablespoon mirin (sub cooking wine or vinegar)
• 2 teaspoons brown sugar
• ½ teaspoon rice wine vinegar

Instructions

1. Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.
2. Cook the Udon Noodles
3. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
4. Heat your pan over high heat and add the oil. Add in the tofu and stir fry until almost cooked. Add the vegetables and stir fry until tofu is fully cooked and vegetables are soft.
5. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.

Store leftovers in an airtight container in the fridge for up to 3 days.