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Category: Main Course
Udon Noodles with Vegetable Stir-Fry - TastyPlanner.com
Udon are thick Japanese noodles with a chewy texture; they’re a wold away from regular spaghetti. you can add just about any quick cooking vegetable or protein to this tasty skillet meal. (From the book “Eating Well When You Are Expecting” by Heidi Murkoff with Sharon Mazel)
4 ounces udon noodles (preferably whole-grain)
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon grated peeled fresh ginger
2 1/2 teaspoons olive oil
3 scallions (optional), both white and light green parts, trimmed and thinly sliced
1 cup sliced shittake mushrooms
1 cup snow peas or sugar snap peas
1/2 cup small broccoli florets
1/2 cup shredded carrots
2 cups (16 ounces) firm tofu, drained well and diced
1 tablespoon chopped fresh cilantro
1. Bring a large pot of water to a boil over medium-high heat. Add the udon noodles and cook them according to the directions on the package,then drain them, shaking off any excess water, and set them aside.
2. Place the soy sauce, rice vinegar, sesame oil, and ginger in a small bowl and whisk to mix. Set the soy sauce mixture aside.
3. Place the olive oil in a large nonstick skillet over medium heat. Add the scallions, if using, the mushrooms, snow peas, broccoli, carrots, and tofu. Stir-fry until the vegetables begin to soften, about 3 minutes.
4. Add the soy sauce mixture and udon noodles to the skillet and cook until the noodles are heated through and the flavors are blended, about 3 minutes. Sprinkle the cilantro over the noodles and serve.