Steve and Velga's Stir Fried Veggies and Udon Noodles

GARLICKY MUSHROOMS, GLAZED TOFU, STIR-FRIED VEGETABLES, AND UDON NOODLES
We used the oyster and king trumpet mushrooms that we received in our first mushroom share from Ambler Mushroom Co., and combined them with vegetables in our first winter share from Pennypack Farm & Education Center. The frozen edamame allowed us to clear space in the freezer, so that we could cram in a bag of leftover turkey meat. We needed a break from Thanksgiving!
Serves 4

INGREDIENTS:

For the mushrooms:
• 2 Tbsp extra virgin olive oil
• 1 Tbsp grated garlic
• 8 oz. oyster & king trumpet mushrooms, cut into pieces
For the tofu:
• 14 oz. extra firm tofu, cut into flat squares (~1.25” x 1.25 “ x .5”)
• 2 Tbsp miso
• 1 Tbsp sesame oil
• 2 tsp pomegranate molasses
For the vegetables:
• 2 Tbsp extra virgin olive oil
• 1 onion, chopped
• 2 carrots, cut into matchsticks
• 2 turnips, cut into matchsticks
• 2 radishes, cut into matchsticks
• 2 jalapeño, sliced into strips
• 1 Tbsp chopped garlic
• 8 oz. frozen edamame
• 2 cups kale, or other leafy greens (yokatta-na, bok choi, etc.)
• garnishes: sliced scallion and toasted sesame seeds
• to serve: freshly ground black pepper, hot pepper flakes, and tamari
For the udon noodles:
• large pot of water (salted, if desired)
• 14.2 oz. fresh udon stir-fry noodles (we used KA-ME brand)

DIRECTIONS:

• Preheat the oven to 350ºF.
For the mushrooms:
• Line a deep baking pan with foil, and spray with cooking spray.
• In a small bowl, combine the olive oil and the garlic.
• Brush the mushrooms with half of the olive oil mixture, using a pastry brush.
• Spread them evenly in the baking pan.
For the tofu:
• Line a deep baking pan with parchment paper.
• In a small bowl, combine the miso, sesame oil, and the pomegranate molasses.
• Brush the tofu with half of the glaze mixture, using a pastry brush.
• Spread them evenly in the baking pan.
• Place both of the pans in the oven, and bake the mushrooms and the tofu until they are golden brown. Turn the pieces over, and brush them with the rest of the olive oil and the glaze mixture. Bake until the other sides are golden brown.
For the vegetables:
• Heat the olive oil in a skillet.
• Add the onions and cook until they are wilted.
• Add the next 5 ingredients, and cook until the vegetables are lightly browned.
• Add the edamame. It will give off some liquid as it thaws. Scrape the pan to deglaze. If more liquid is needed, add a little oil or some white wine.
• Just before serving, add the greens to the skillet.
• Cook, stirring frequently, until the greens are just wilted.
For the udon noodles:
• Bring the water to a boil.
• Add the udon noodles, and blanch them until they are heated through.
• Drain.
To serve:
• Divide the udon noodles among dinner bowls.
• Top with the vegetables, the mushrooms, and the tofu.
• Garnish with sliced scallions and toasted sesame seeds.
• Pass around the pepper grinder, hot pepper flakes, and tamari, to serve.
• We paired this dish with Traminette (a Gewürztraminer hybrid) from our local Peace Valley Winery.
NOTE: The fresh udon noodles can be added straight to the vegetables in the skillet and heated through. I like to keep them separate, so any leftover noodles will stay al dente (and not get mushy in the leftover vegetable mixture). Stir-fry them together the next day.
Prozīt!

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