Udon Noodles with Sesame and Tofu

Udon Noodles with Sesame and TofuRecipe
Photography: Karry Hosford
Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Caloriesfromfat 29 %
Fat 11 g
Satfat 1.5 g
Monofat 1.4 g
Polyfat 1.5 g
Protein 18.1 g
Carbohydrate 41.2 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 938 mg
Calcium 64 mg


8 ounces udon noodles
2 tablespoons seasoned rice or cider vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon bottled minced ginger
1/4 teaspoon crushed red pepper
1 1/2 cups diced cucumber
1 cup shredded carrot
1/4 cup (1-inch) diagonally cut green onions
2 teaspoons sesame seeds, toasted
1/4 teaspoon salt
1 (8-ounce) package baked Asian-style tofu, drained and diced (such as White Wave)


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

While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar mixture; toss well.