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Ingredients
  • subheading: FOR THE STIR FRY (substitutions in notes below):
  • 14 ounces udon noodles vacuum packed
  • 2 tablespoons vegetable oil
  • ½ pound firm tofu
  • ½ teaspoon salt
  • 1 small onion
  • 2 cloves garlic
  • 1 inch ginger
  • 1 carrot
  • 1 heaping cup (5 oz) bell peppers
  • 1 heaping cup (5 oz) mushrooms
  • 1 heaping cup (5 oz) bok choy
  • 2 scallions
  • subheading: FOR THE STIR FRY SAUCE:
  • 2 tablespoons dark soy sauce
  • 2 tablespoons vegetarian oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha sauce
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