Udon With Tofu And Asian Greens

• 8 ounces udon noodles
• 4 tablespoons peanut oil
• 12 ounces firm tofu cut into 12 pieces
• 2 cups oyster mushrooms
• freshly ground pepper
• 11 ounces cooking greens Asian, or baby spinach
• 1 bunch scallions thinly sliced diagonally
• 1 pinch red pepper flakes
• 3 tablespoons soy sauce

1. Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
3. Add 1 tablespoon oil and mushrooms to the skillet. Then add greens. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar.
4. Add the reserved cooking water; heat to create a broth. Serve noodles and greens in bowls & top with the tofu.

udon noodles, peanut oil, oyster mushrooms, freshly ground pepper, cooking greens asian, scallions, red pepper, soy sauce

Taken from www.yummly.com/recipe/Udon-with-Tofu-and-Asian-Greens-793825 (may not work)