One-Pot Beef & Udon Noodles with Sweet Peppers & Carrots

One-Pot Beef & Udon Noodles

with Sweet Peppers & Carrots

Group Created with Sketch. 25 min
600 Calories Or Less i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 520 Cals/serving
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For quick cooking (and easy cleanup!), you’ll make this recipe all in one pot by bringing together tender noodles, rich beef, and crisp vegetables with an irresistibly savory-sweet sauce of garlic, sesame oil, sambal oelek, and more.
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ingredients
One-Pot Beef & Udon Noodles with Sweet Peppers & Carrots
Title
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • ¾ lb Carrots
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
  • ⅓ cup Soy Glaze
  • 2 Tbsps Chicken Demi-Glace
  • 3 Tbsps Soy-Miso Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 14 oz Firm Tofu
Press & crumble the tofu
1 Press & crumble the tofu

Remove the noodles from the refrigerator to bring to room temperature. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Remove the paper towels and transfer the pressed tofu to a large bowl. Using a fork, break apart into crumbles. 

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Combine the quartered peppers and sliced carrots in a bowl. Peel and roughly chop 2 cloves of garlic; place in a separate bowl. Add the soy-miso sauce, soy glaze, sesame oil, vinegar, demi-glace, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

Cook the vegetables
3 Cook the vegetables

In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

Cook the tofu
4 Cook the tofu

Add the crumbled tofu to the pot. Cook, stirring occasionally, 3 to 5 minutes, or until thoroughly combined.

Finish & serve your dish
5 Finish & serve your dish

Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished tofu and noodles garnished with the togarashi. Enjoy!

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Press & crumble the tofu
1 Press & crumble the tofu

Remove the noodles from the refrigerator to bring to room temperature. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Remove the paper towels and transfer the pressed tofu to a large bowl. Using a fork, break apart into crumbles. 

2 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Combine the quartered peppers and sliced carrots in a bowl. Peel and roughly chop 2 cloves of garlic; place in a separate bowl. Add the soy-miso sauce, soy glaze, sesame oil, vinegar, demi-glace, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

Prepare the ingredients & make the sauce
Cook the vegetables
3 Cook the vegetables

In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

4 Cook the tofu

Add the crumbled tofu to the pot. Cook, stirring occasionally, 3 to 5 minutes, or until thoroughly combined.

Cook the tofu
Finish & serve your dish
5 Finish & serve your dish

Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished tofu and noodles garnished with the togarashi. Enjoy!