Fried Udon Noodles

Sometimes I make a dish fairly frequently (in other words, more than twice -- I don't usually repeat things) but forget to blog about it the first few go-rounds. Then I'm making it for, like, the third or fourth time, and I'm shocked that I haven't put it up on the blog yet. This is one of those. There's not a lot of description needed. It's just a really easy and yummy noodle dish from my homegirl Alicia Silverstone's book The Kind Life. Perfect for a weeknight, especially when you're craving something comfort food-y. Great with baked tofu, whether you make it yourself while you cook the noodles or happen to have some pre-made on hand.

Fried Udon Noodles
Paraphrased from The Kind Life

• 8 oz package dry udon noodles
• 2 tablespoons vegetable oil, divided
• 1 head of green cabbage, sliced
• 1 large onion, sliced
• 2-3 cloves garlic, minced
• Salt and pepper
• 1 1/2 tablespoons sweet paprika
• Baked tofu, for serving (optional) (if making yourself, see instructions in this recipe)

Cook the udon noodles in boiling water according to package instructions. Drain and set aside. Meanwhile, heat 1 tablespoon of the oil in a large pan over medium heat. Add the sliced cabbage and cook until soft, about 15 minutes. Add a little water if the cabbage starts to stick or burn. Remove to a plate. Heat the other tablespoon of oil and add the sliced onion, garlic, salt, pepper, and paprika. Cook until the onion is translucent, about 5-7 minutes. Add a little water and scrape up the paprika to make a thick creamy sauce coating the onions. Add the cabbage back to the pan, along with the noodles. Toss to combine, adjust salt and pepper if needed, and serve (with baked tofu if desired).