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

Chewy udon noodles contrast nicely with the crunchy snow peas and tender tofu in this Asian-inspired recipe. Spaghetti is a good substitute if you can't find udon.

David Bonom
Recipe by Cooking Light March 2005

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Drain.

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  • Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

Nutrition Facts

321 calories; calories from fat 28%; fat 10.1g; saturated fat 2.8g; mono fat 2.3g; poly fat 3g; protein 16.9g; carbohydrates 39.2g; fiber 4.6g; cholesterol 0mg; iron 3mg; sodium 863mg; calcium 77mg.
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