Spicy Tofu Udon Noodle Bowl

recipe
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.

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

David Bonom,

March 2005
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