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Summer Fried Noodles and Vegetables

Prep Time

10 min

Cooking Time

12 min





  • 1 pound udon or somen, cooked

  • 1 pound firm style tofu, cubed

  • 1 tbsp sesame oil

  • 1/2 cup onion, sliced in thin half-moons

  • 1/2 cup carrot, sliced in thin matchsticks

  • 1/4 cup sweet corn, removed from cob

  • 1/4 cup snow peas, sliced in half

  • 1/4 cup scallion, sliced thin

  • 1 1/2-2 tbsp shoyu or tamari


  1. Heat oil in a skillet.

  2. Saute the onion for 1 to 2 minutes.

  3. Add the tofu, com, carrot, and cooked noodles. Sprinkle the shoyu over the noodles. Cover, reduce the flame to medium-low, and cook 5 to 7 minutes until the vegetables are done and the noodles are hot.

  4. Remove the cover, add the snow peas and scallion. Cover and cook for 1 to 2 minutes. Remove cover and mix. 

  5. Place in a serving dish.


Michio and Aveline Kushi

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