Ingredients
- 1 pack udon noodles
- 1 pack green asparagus
- 1 tofu block
- 2 cups sugar snap peas
- 3 cups broccoli florets
- 2 carrots
- 1 onion
- 1 spring onion
For the sauce:
- 2 garlic cloves
- ⅓ cup soy sauce
- 2 tbsp miso paste
- 2 tbsp agave syrup
- 1 tsp gochujang
Instructions
- Chop all vegetables and tofu into bite sized pieces.
- Cook noodles according to packaging.
- Blend all ingredients for the sauce in a blender.
- Now, fry your vegetables and tofu in a wok, once golden, add sauce and let reduce for a few minutes.
- Add noodles, serve in a bowl, garnish with some more spring onion and enjoy!
My family loved it and asked for the recipe.