Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on.
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)
How to Make It
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.
Very good recipe. I Do not usually like Cucumber so I was a bit wary when i first tried this. I have since made it twice more. The flavors are all excellent and blend perfectly. The dressing really does a lot to pull the dish together. I tried making the dish with Soba noodles, but they do not soak up the dressing as well as Udon noodles. Also Shaving the carrot helps a lot. when dealing with uncooked carrots I often find the rigidity of carrots can be off-putting, especially when paired with softer ingredients like Tofu, Noodles, and Cucumber. Shaving the carrots does a lot to mitigate this.
I only had regular tofu handy so I sauteed it in some teriyaki sauce which added some good flavor. I poured the entire vinegar dressing mixture on top of the tofu/veggies/noodles and I thought the flavor was a bit strong. I think next time I would put what I want on a plate and then just spoon a little of the dressing on top. Overall, I thought this was a good recipe that I will definitely make again...and the best is how quickly it took to make!
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