Udon Noodles with Sesame and Tofu

Photography: Karry Hosford

Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 29%
  • Fat: 11g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 18.1g
  • Carbohydrate: 41.2g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 4.3mg
  • Sodium: 938mg
  • Calcium: 64mg

Ingredients

  • 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)

Preparation

  1. Cook noodles according to package directions, omitting salt and fat.
  2. 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.
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