Udon Noodles with Sesame and Tofu

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.