Udon Noodle Salad

Ingredients for Udon Noodle Salad

• 1 medium carrot, grated

• 2 tablespoons white miso paste (found at health food stores)

• 1 clove garlic, chopped

• 1 tablespoon rice wine (or apple cider) vinegar

• 2 teaspoons sesame oil

• Vegetable oil cooking spray

• 1 tablespoon canola oil

• 230g extra-firm tofu, drained well

• 4 spring onions, sliced in 2-inch segments

• 2 cups broccoli florets

• 1 cup frozen, shelled edamame, thawed and rinsed

• 110g shiitake caps, sliced (about 240ml )

• 110g cremini, sliced (about 240ml )

• 475ml nonfat chicken broth

• 230g snap peas

• 1/4 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 1 package (230g) buckwheat udon noodles, cooked as directed on package and drained

How to make Udon Noodle Salad

Combine all dressing ingredients with 60ml water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and spring onions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with spring onions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.