Description
Creamy udon noodles made without dairy using a silky tofu-tahini sauce, chewy udon, and savory mushroom topping. Cozy, vegan comfort food that’s easy enough for weeknights.
Ingredients
- 1 cup Eden Foods Dried Lions Mane Mushrooms*
- 1 cup Eden Foods Dried Whole Shitake Mushrooms*
- 2 tbsp unsweetened natural peanut butter
- 1 tbsp tahini
- 2 tbsp soy sauce/shoyu
- 2 tbsp rice wine vinegar
- 3 garlic cloves, minced
- 2 tsp ginger paste
- 1 tbsp light brown sugar
- 1/2 tsp toasted sesame oil
- 1/2 tsp hot pepper sesame oil (optional)
- 2-3 tsp chili crunch (to taste)
- 8 oz udon noodles, fresh or dried
- 4 scallions, greens, thinly sliced
- toasted sesame seeds (optional)
Creamy Tofu Sauce
- 10.5 oz silken tofu
- 2 garlic cloves
- ½ tsp kosher salt
- 1 tbsp tahini
- 1 tsp toasted sesame oil
- 1 tsp lemon juice
Instructions
In a bowl, add dried mushrooms and cover with boiling water. Cover the bowl and set aside for 20-25 minutes, or until the mushrooms are soft.
Bring a pot of water to a boil.
While the mushrooms soak, make the creamy tofu sauce. Add tofu, garlic, salt, tahini, toasted sesame oil, and lemon juice to a small blender or food processor and blend until smooth. Set aside.
In a small mixing bowl, add peanut butter, tahini, shoyu, brown rice vinegar, garlic, ginger, light brown sugar, toasted sesame oil, hot pepper sesame oil, and chili crunch. Add 2 tablespoons of the hot mushrooms soaking water and whisk until well combined.
Once the mushrooms are done soaking, remove and chop up them up into roughly ¼ inch size pieces. Toss with the spicy peanut/tahini sauce and set aside.
Boil the noodles for 9 minutes, or according to the package, and strain. To serve, add noodles to your bowl along with creamy tofu sauce and the mushroom sauce and toss until well combined. Garnish with scallions and toasted sesame seeds.
Notes
* You can use 1lb of fresh mushrooms, finely diced. Sauté in 2 tsp of oil for 8-10 minutes with a pinch of salt and then toss with the sauce.
