2mediumzucchini, spiralizedInstead of Udon Noodles
12ounceschicken breast, raw, diced into bite sized piecesInstead of Tofu
12ouncesshrimp, raw, de-veined and de-shelledInstead of Tofu
Prepare the Baked Tofu
Preheat the oven to 400°. Line a baking sheet with parchment paper.
Press tofu block to remove as much water as possible.
Slice tofu block into cubes, about 1 inch square, and add to medium sized bowl. Add 1 Tbsp soy sauce, 1 tsp olive oil, and 1 Tbsp cornstarch and stir until no dry spots of cornstarch can be seen on the tofu.
Transfer tofu to baking sheet and bake for 25 minutes or until golden brown.
Prepare the Drunken Noodles
In a small bowl, add in all sauce ingredients and whisk together thoroughly. Set aside.
In a large skillet, heat sesame oil and olive oil over medium heat. Add garlic and onions and cook until garlic is fragrant.
Add pepper and mushrooms. Allow to cook for 2 to 3 minutes or until they begin to soften.NOTE: If using chicken or shrimp instead of tofu, add to skillet now. You may need to add a few more minutes of cook time to allow them to cook thoroughly.
Add broccoli and snow peas and cook for an additional 2 to 3 minutes.
Add baked tofu and noodles to the pan. Pour sauce over tofu, noodle, and vegetables and stir to coat everything thoroughly. Cook for about a minute.NOTE: If using Zoodles instead of Udon Noodles, cook for approximately 2-3 minutes to allow zucchini to cook thoroughly
Remove from heat. Divide into 4 equal servings. Top each serving with chopped scallions. Serve immediately.
To save points, you can use Zoodles (zucchini noodles) instead of the Udon Noodles. You may need to cook them a bit longer than you do the Udon noodles - approximately 2 to 3 minutes additional until soft.
If you don't want to use tofu, you can substitute chicken or shrimp in like quantities. Skip the Baked Tofu section of the recipe and add in as noted in the directions.