Udon Noodles with Sesame and Tofu

Name: Udon Noodles with Sesame and Tofu
Yield: 4 servings (serving size: 2 cups)
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)

4 Reviews

ADD YOUR REVIEW

Photography: Karry Hosford

Yield

4 servings (serving size: 2 cups)

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

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)

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

breachedwhale's Review

2013-02-06T11:39:10-05:00 Zorian

N/A

LPintheCITY's Review

2012-12-19T19:01:29-05:00 breachedwhale

N/A

Zorian's Review

2011-11-14T14:55:31-05:00 BakingPaddler

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.

BakingPaddler's Review

2010-03-29T23:16:40-04:00 LPintheCITY

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!

Udon Noodles with Sesame and Tofu

Ingredients

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Ratings & Reviews

breachedwhale's Review

LPintheCITY's Review

Zorian's Review

BakingPaddler's Review

Udon Noodles with Sesame and Tofu

Ingredients

Nutritional Information

How to Make It

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