Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Udon noodles are a popular Japanese noodle made from wheat flour, traditionally served hot in the winter and chilled in the summer.  This dish features udon noodles sauteed with fresh vegetables and topped with teriyaki-infused tofu.

Ying Chang Compestine
Recipe by Cooking Light April 2001

Gallery

Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

335 calories; calories from fat 18%; fat 6.6g; saturated fat 1.1g; mono fat 1.6g; poly fat 3.3g; protein 12.8g; carbohydrates 56.3g; fiber 3g; iron 5.6mg; sodium 152mg; calcium 87mg.
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