Spicy Tofu Udon Noodle Bowl

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 3g
  • Protein: 16.9g
  • Carbohydrate: 39.2g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 863mg
  • Calcium: 77mg

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

  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.
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