Name: Udon Noodle Bowl
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 teaspoon sesame oil; ½ cup quartered fresh mushrooms; ½ cup shredded carrot; 1 clove garlic, minced; 2 cups low-sodium vegetable broth; 4 teaspoons reduced-sodium soy sauce; 1 teaspoon rice vinegar; 6 ounces extra-firm tofu, cut into 1-inch cubes; ½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet); ½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces; ½ cup shredded cabbage; 2 tablespoons thinly bias-sliced green onion; 2 tablespoons fresh cilantro leaves; 1 tablespoon chopped roasted, salted peanuts or cashews; Lime wedges

In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes. Add broth, soy sauce and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in tofu, udon noodles and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.

Top servings with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.

6 ounces extra-firm tofu, cut into 1-inch cubes

½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)

½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces

2 tablespoons thinly bias-sliced green onion

1 tablespoon chopped roasted, salted peanuts or cashews

Udon Noodle Bowl

Ingredients

Directions

Nutrition