Spicy Tofu Udon Noodle Bowl

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.