Lemongrass Udon Noodles with Veggies and Tofu

These noodles are so delicious- light, fragrant, and full of veggies! My husband and I ate them so fast! | The Refreshanista

Hey friends! If you’ve been reading my blog lately, you’d know it’s National Noodle Month 😉 and as a noodle fanatic, I’ve been posting yummy, healthy noodle recipes every week! Check them out here. This recipe, Lemongrass Udon Noodles with Veggies and Tofu, is a copycat of my favourite dish from a local Vietnamese restaurant.

These noodles are so delicious- light, fragrant, and full of veggies! My husband and I ate them so fast! | The RefreshanistaI love to go the Vietnamese restaurant we have down the street, it’s a cute little place with big jars of loose tea on the walls and a big menu of fresh and delicious food. Even though they have a full selection of vegetarian options, I always get my lemongrass noodles with tofu and veggies 🙂 it’s light and fragrant but surprisingly filling. The light, lemony flavour is infused into the noodles and tofu. Soooo delicious!

These noodles are so delicious- light, fragrant, and full of veggies! My husband and I ate them so fast! | The Refreshanista

The dish I get at the restaurant uses rice noodles, but I went with thicker udon noodles. I like the way they soak up the lemongrass broth and they have a nice bite to them! They’re probably my favourite type of noodle, and I like a lot of noodles 😉These noodles are so delicious- light, fragrant, and full of veggies! My husband and I ate them so fast! | The Refreshanista

The lemongrass broth smells amaaaazing as it simmers on the stove. Light and fragrant, and infused with tons of flavour. My husband kept walking by to get whiffs of the aroma.

I went with one chilli in my broth, I’m a bit of a wimp when it comes to spice! But if you like spice, definitely add the second chilli.

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Lemongrass Udon Noodles with Veggies and Tofu

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Melanie Maxwell

Ingredients

  • 8 cups of water
  • 4 stalks of lemongrass roughly chopped
  • 3 cloves of garlic crushed
  • piece thumb size of fresh ginger roughly chopped
  • 1-2 red chillies seeds removed and roughly chopped
  • 2 pieces heads of broccoli cut into bite-size
  • 1 red bell pepper sliced
  • 1 cup of julienned carrots
  • 1/2 of a white onion thinly sliced
  • 600 g of medium tofu cut into cubes
  • 800 g of udon noodles (the kind that is vacuum-packed and doesn't need cooking see bottom of post)
  • 2 tablespoons of neutral oil like canola oil
  • soy sauce to taste for serving

Instructions

  1. Bring water to a simmer in a pot and add lemongrass, garlic, ginger, and chillies. Simmer for 45 minutes then strain, keeping the broth.
  2. In a large pan, heat oil and add broccoli, red pepper, carrots, and onion. Cook on high heat, stirring frequently, for 5 minutes. Add in lemongrass broth, tofu, and noodles. Toss to combine and continue to cook until broth is absorbed, about 5 minutes.
  3. Serve with a splash of soy sauce if desired.

Do you have a favourite kind of noodle? Or is that just me 😉

Melanie

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2 thoughts on “Lemongrass Udon Noodles with Veggies and Tofu

  1. This udon noodle dish looks fantastic and with the addition of the somewhat spicy and zingy nature of the lemon grass make it so fresh and delightful. Great recipe.

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