Whilst my stir fries are traditionally more elaborate (with many more veggies, spices, herbs and citrus), I threw together this simpler version and it was downright wonderful. The secret is in the sweetness of the slightly caramelised onion, which balances the saltiness of the olive-brine-sautee'd mushrooms.
In a frypan, heat half of the sesame oil and olive oil. Add tofu cubes and shallow fry until golden on all sides. Remove tofu and drain on absorbent paper toweling. Set aside.
In a medium saucepan, add udon noodles to boiling water and simmer for 3-4 minutes. Drain and rinse with cold water. Set aside.
Heat a wok or large frypan to high temperature. Add remaining olive oil and sesame oil then cook onion for 2-3 minutes, stirring frequently. Add ginger and garlic and cook for an additional 1 minute, stirring constantly and being careful not to burn garlic or ginger.
Add mushrooms and brine and saute for 1-2 minutes, stirring constantly. Add soy sauce and oyster or mushroom sauce, then add walnuts, tofu and lemon pepper, mixing thoroughly.
Add Chinese stir fry sauce, kale and garam masala. Stir fry for 30 seconds to a minute, or until kale is dark green and slightly blanched but not limp.
Turn heat to low. Gradually add udon noodles, stirring vigorously.
Using a high quality, organic noodle will make a big difference. I recommend using a cast iron wok, but any trusty frypan or wok will do :)