Spicy Tofu Udon Noodle Bowl |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, MARCH 2005. I love noodle bowls! Ingredients:
6 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) or 6 ounces spaghetti |
2 teaspoons canola oil |
2 cups sliced mushrooms |
3 cups reduced-sodium fat-free chicken broth |
2 cups snow peas, trimmed |
1 tablespoon minced peeled fresh ginger |
2 tablespoons low sodium soy sauce |
1 teaspoon brown sugar |
2 garlic cloves, minced |
1 serrano pepper, sliced |
1 cup light coconut milk |
3 tablespoons fresh lime juice |
1 teaspoon sambal oelek (ground fresh chile paste) |
1 (12 1/3 ounce) package lite firm silken tofu, cut into (1/2-inch) |
1/2 cup chopped green onion |
1/4 cup chopped cilantro |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender.
3. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes.
4. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes.
5. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls.
6. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
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