Spicy Udon Noodles with Peppercorns, Mushrooms + Chinese Broccoli

By • May 19, 2014 6 Comments

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Serves 4

  • 1/4 cup vegetable oil
  • 1 pound firm tofu, pressed of excess liquid and cut into 2-inch cubes
  • 1 pound Chinese broccoli or broccolini
  • 4 garlic cloves, chopped
  • 2 tablespoons Szechuan peppercorns
  • 5 ounces mushrooms, such as beech
  • 1 tablespoon chili-garlic sauce
  • 8 ounces fresh or dried udon noodles
  1. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium-high. Add tofu and brown on all sides, 5 to 8 minutes. Transfer tofu to a paper towel-lined plate as they become browned. Reserve skillet and oil.
  2. Add broccoli to pot of boiling water and cook until bright green and crisp-tender, 30 seconds to 1 minute. Use a slotted spoon to transfer Chinese broccoli to a bowl to set aside; reserve boiling water.
  3. Place reserved skillet over medium-high heat. Add garlic and peppercorns and cook 1 minute or until they begin to toast. Add mushrooms and cook, stirring occasionally, until they begin to brown, 2 minutes. Add blanched broccoli and cook, stirring, until beginning to brown, 5 minutes. While broccoli cooks, drop noodles into reserved boiling water and cook according to package directions (about 2 to 3 minutes for fresh). Drain noodles and add to skillet with vegetables; stir in chili-garlic sauce before serving.

More Great Recipes: Pasta|Vegetables|Entrees|Tofu|Broccoli

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Comments (6) Questions (1)


about 1 month ago Skiingstella

The photos of this look much better than the resulting meal. It was bland and boring to us. I wish i had read the reviews before searching high and low for the right ingredients to do this.


5 months ago Jan @ Kitchen Heals Soul

Sorry, I meant *bite*.
Yikes ;)


5 months ago Jan @ Kitchen Heals Soul

I think you have to crush the peppercorns because if you bight into a whole szechuan peppercorn, you probably won't be able to taste anything afterward because it numbs the mouth.


12 months ago Grackle

Are the peppercorns supposed to be toasted and ground, or whole? If I had taken the picture accompanying the article, you would see peppercorns everywhere! I loved the flavor, but I didn't like their texture, and it seemed like there were so many of them. This was my first time using Szechuan peppercorns, so perhaps I was supposed to know better.


about 1 year ago Caitlan Smith Wilber

For something requiring two tablespoons of szechaun peppercorns, it tastes like nothing. This is a disappointing recipe - we cook Asian frequently and do not recommend.


over 1 year ago Gaia Goodness Natural Foods

This looks delicious! Asian cuisine is in my top 3 favorites especially the soups. Tom Kha is hands down my absolute favorite. I'm actually going to make an Asian inspired soup tomorrow. I'll be using shrimp, spinach, basil, seaweed, white button mushrooms and now some tofu and Udon noodles after seeing your recipe. Thanks for the inspiration! Great post!