Yaki Udon
Serves: 4-5
Time: 45min
Work Time: 30min

Ingredients:
* Udon noodles, ~26 oz dry
* Pressed or extra-firm tofu, 1 block
* Green bell pepper, 1
* Red bell pepper, 1
* Carrots, 3-4 small or 1-2 large
* Scallions / green onions, 4-5
* Shiitake mushrooms, 1 cup (ish)
* Canola oil, 3 Tbsp
* Tamari soy sauce or regular soy sauce, 5 Tbsp
* Hoisin sauce, 4 Tbsp
* Mirin or cooking wine, 2 Tbsp
* Brown sugar, 4 tsp
* Rice vinegar, 1 tsp

Steps:
1. Chop the bell peppers, carrots, scallions, and shiitake mushrooms. You want
   to end up with about 5 cups of vegetables. You can mix these all together,
   but hang onto about half the cut scallion separately to use as a garnish
   later.
2. Cube the tofu.
3. Boil a big pot of water. Once it's at a boil, put the udon noodles in for
   about 1 minute until they're pliable. Do not let them overcook - they are
   going to get stir fried later and you want them to hold together.
4. Put the oil into a wok, put it on high heat, and put the tofu in. Let the
   tofu brown a little bit.
5. Put all the veggies into the wok, and let them cook down in the oil a little
   bit. You're looking for a bit of steam to start coming out of the veggies.
6. Put the sauce into the wok, then the noodles. Toss everything together, and
   let it cook down further. Keep stirring! This part takes about 10 minutes.
7. Serve. Use the remaining scallion you kept aside in step 1 as a garnish.

Notes:
* You could use sesame seeds as another garnish, and/or add sesame oil while
  frying if you like the sesame flavor.
* The original recipe uses avocado oil, but canola seems to work fine and is
  much cheaper.
* Don't worry about how short the noodle cook time is - they are already
  pre-cooked, so it is not like pasta.

Leftovers: Not sure yet!

Source: https://drivemehungry.com/yaki-udon-stir-fried-udon-noodles/