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
• 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