Udon Stir-Fry with Pak Choi
- Michaelas
- Jun 6
- 2 min read
Creamy Peanut Udon with Tofu & Pak Choi
A stir-fry can be many things. Everyone has their own version in mind – from Mediterranean classics to Asian-inspired creations.
But what happens when Udon noodles take the stage?
These thick, springy noodles give any dish a unique twist and a signature mouthfeel. Their soft, chewy texture makes them the perfect base for a hearty, warming, and soul-soothing meal.
And since you're still in Michaelas’ kitchen, you may be wondering:Can a stir-fry actually be healthy?
Yes – it’s all about the right combination:
More veggies: Pak choi adds vitamin C and calcium. You can also add asparagus, carrots, bell peppers, or shiitake mushrooms.
High-quality proteins: Think tofu, tempeh, or edamame for plant-based protein – or opt for chicken or shrimp for a lean animal-based option.
Healthy fats: A creamy peanut sauce brings good unsaturated fats; a touch of sesame oil adds extra depth and aroma.
This combo doesn’t just make the dish nutrient-dense – it keeps you full and energized for hours.
What do you like to toss into your stir-fry?
For the peanut sauce:
3 tbsp peanut butter
2 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp chili oil or sriracha (to taste)
1 tsp maple syrup
2 tsp freshly grated ginger
2 garlic cloves, finely chopped
220 ml coconut milk
A splash of lime juice
For the stir-fry:
200 g Udon noodles (fresh or dried)
250 g firm tofu, cut into cubes
1 tbsp sesame oil (for frying)
1 head pak choi, chopped
For the tofu marinade:
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp harissa paste
Servings: 2-3 servings
Effort: Low Ready in approx. 25 minutes.
Nutritional Value: Strong This Udon stir-fry offers a balanced mix of complex carbs, plant-based protein, and healthy fats – perfect to keep you satisfied and fueled.
Michaela's Opinion: Quick, nourishing, and endlessly customizable – this Udon noodle stir-fry is my go-to weeknight dinner or meal prep base. It’s the kind of dish you can reinvent every time, depending on your mood and your fridge.
Instructions:
1. Cube the tofu and marinate it in soy sauce, sesame oil, and harissa. Fry in a pan over medium heat until golden and let it simmer gently to absorb all the flavor.
2. In a separate pan, lightly sauté chopped pak choi with a bit of sesame oil until wilted but still crisp.
3. In a small saucepan, heat all the peanut sauce ingredients, stirring until smooth and creamy.
4. Cook the Udon noodles according to package instructions. Combine them with the peanut sauce and pak choi, then gently fold in the marinated tofu.
5. Optional: Top with a spoonful of yogurt and sprinkle with dukkah for extra flavor and texture.
Michaela's Tip: The combo of peanut and tofu is unbeatable in my book. If you love this flavor too, don’t miss my easy Tofu Satay Skewers – they’re a favorite!
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