Spicy Korean-Style Fried Noodles with Bok Choy and Mushrooms | Oregonian Recipes

Name: Spicy Korean-Style Fried Noodles with Bok Choy and Mushrooms | Oregonian Recipes
Ingredients: 2 tablespoons sugar; 2 tablespoons hot water; 1/3 cup ssamjang (see headnote); 1/4 cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons sherry , rice wine, or white balsamic vinegar; 3 to 4 tablespoons vegetable or peanut oil; 8 ounces extra-firm tofu, patted dry, cut into 1/2-inch cubes; Salt and freshly ground black pepper; 2 to 4 bunches baby bok choy, stems and leaves separated and chopped; 6 scallions (1 large bunch), tops and bottoms trimmed, cut crosswise into ½-inch lengths; 8 ounces mushrooms, sliced (preferably shitake); 16 ounces cooked udon noodles, chilled and oiled

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Ssamjang is a Korean chili paste traditionally used with grilled meats in lettuce wraps. You can find it in tubs in the refrigerator section at Korean market...

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Ingredients

2 tablespoons sugar
2 tablespoons hot water
1/3 cup ssamjang (see headnote)
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sherry , rice wine, or white balsamic vinegar
3 to 4 tablespoons vegetable or peanut oil
8 ounces extra-firm tofu, patted dry, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 to 4 bunches baby bok choy, stems and leaves separated and chopped
6 scallions (1 large bunch), tops and bottoms trimmed, cut crosswise into ½-inch lengths
8 ounces mushrooms, sliced (preferably shitake)
16 ounces cooked udon noodles, chilled and oiled