Ingredients
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1 cup cooked udon noodles (soaked overnight)
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2 tablespoons grapeseed oil
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1/2 teaspoon grated fresh ginger
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1 garlic clove, minced
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1/2 teaspoon finely chopped green onion
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1 tablespoon mirin
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1 1/2 cups warm water
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1 tablespoon sugar
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1/2 cup low sodium chicken stock
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1/2 cup reduced sodium soy sauce
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1 tablespoon sriracha sauce
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1/2 cup shredded carrots
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1/2 cup shredded cabbage
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1/2 cup shredded red bell pepper
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2 medium firm tofu cubes, cut into bite-size pieces
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1 cup frozen edamame, thawed
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1/2 cup cucumber, julienned
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1/2 cup scallions, thinly sliced
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1 tablespoon sesame seeds, for garnish
Directions
Subtitle: A Classic Japanese Recipe that Will Make Your Mouth Water
Description: This delectable noodle dish is perfect for any occasion! The soft udon noodles are infused with rich soy sauce and a generous amount of chicken broth, making them silky smooth as they slide down your throat. Topped off with crunchy vegetables and plump pieces of firm tofu, you will be hooked on this delightful dish for many years to come.
Ingredients:
– 1 cup cooked udon noodles (soaked overnight)
– 2 tablespoons grapeseed oil
– 1/2 teaspoon grated fresh ginger
– 1 garlic clove, minced
– 1/2 teaspoon finely chopped green onion
– 1 tablespoon mirin
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 1/2 cup low sodium chicken stock
– 1/2 cup reduced sodium soy sauce
– 1 tablespoon sriracha sauce
– 1/2 cup shredded carrots
– 1/2 cup shredded cabbage
– 1/2 cup shredded red bell pepper
– 2 medium firm tofu cubes, cut into bite-size pieces
– 1 cup frozen edamame, thawed
– 1/2 cup cucumber, julienned
– 1/2 cup scallions, thinly sliced
– 1 tablespoon sesame seeds, for garnish
Instructions:
1. In a large pot, bring the udon noodles, grapeseed oil, grated ginger, garlic, green onion, mirin, warm water, sugar, chicken stock, and soy sauce to a boil over high heat. Reduce the heat to low, cover, and simmer for approximately 5 minutes.
2. Meanwhile, prepare the vegetables. Combine all of the vegetables in a bowl and toss lightly to coat evenly. Set aside.
3. Prepare the tofu. Drain any excess water from the tofu and pat dry with paper towels. Cut into bite-size pieces.
4. Add the edamame, cucumber, and scallions to the vegetable mixture.
5. Return the cooked udon noodles to the pot and stir in the prepared vegetables, tofu, and seasonings. Simmer until the vegetables have wilted slightly but remain bright in color, about 2-3 minutes.
6. Remove from the heat, transfer the contents of the pot to a serving bowl, and garnish with the sesame seeds. Serve immediately.
Servings: 4
Difficulty Level: Easy
Nutritional Information:
– Calories: 114 kcal per serving
– Protein: 14 g per serving
– Carbohydrate: 11 g per serving
– Fat: 3 g per serving
– Saturated Fat: 0 g per serving
– Trans Fat: 0 g per serving
– Cholesterol: 0 mg per serving
– Iron: 1.5 mg per serving
– Folate: 3% per serving
Total Time Needed: 30 minutes
Note: If you prefer spicier flavor, feel free to substitute sriracha sauce for regular soy sauce when preparing the soy sauce reduction.
Steps
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1
Done
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In a large pot, bring the udon noodles, grapeseed oil, grated ginger, garlic, green onion, mirin, warm water, sugar, chicken stock, and soy sauce to a boil over high heat. Reduce the heat to low, cover, and simmer for approximately 5 minutes. |
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2
Done
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Meanwhile, prepare the vegetables. Combine all of the vegetables in a bowl and toss lightly to coat evenly. Set aside. |
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3
Done
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Prepare the tofu. Drain any excess water from the tofu and pat dry with paper towels. Cut into bite-size pieces. |
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4
Done
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Add the edamame, cucumber, and scallions to the vegetable mixture. |
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5
Done
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Return the cooked udon noodles to the pot and stir in the prepared vegetables, tofu, and seasonings. Simmer until the vegetables have wilted slightly but remain bright in color, about 2-3 minutes. |
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6
Done
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Remove from the heat, transfer the contents of the pot to a serving bowl, and garnish with the sesame seeds. Serve immediately. |
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7
Done
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1.5 mg per serving |
