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Spicy Tofu Udon Noodle Bowl

Yield 4 servings
Chewy udon noodles contrast nicely with the crunchy snow peas and tender tofu in this Asian-inspired recipe. Spaghetti is a good substitute if you can't find udon.

Ingredients

  • 6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 2 teaspoons canola oil
  • 2 cups sliced mushrooms
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups snow peas, trimmed
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 2 garlic cloves, minced
  • 1 serrano pepper, sliced
  • 1 cup light coconut milk
  • 3 tablespoons fresh lime juice
  • 1 teaspoon Sambal oelek (ground fresh chile paste)
  • 1 (12.3-ounce) package lite firm silken tofu, cut into (1/2-inch) cubes
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro

Nutrition Information

  • calories 321
  • caloriesfromfat 28 %
  • fat 10.1 g
  • satfat 2.8 g
  • monofat 2.3 g
  • polyfat 3 g
  • protein 16.9 g
  • carbohydrate 39.2 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 863 mg
  • calcium 77 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain.

  2. Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.