Udon Noodles with Sesame and Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on. Ingredients:
8 ounces udon noodles |
2 tablespoons seasoned rice or cider vinegar |
1 1/2 tablespoons low-sodium soy sauce |
1 tablespoon dark sesame oil |
1 teaspoon bottled minced garlic |
1 teaspoon bottled minced ginger |
1/4 teaspoon crushed red pepper |
1 1/2 cups diced cucumber |
1 cup shredded carrot |
1/4 cup (1-inch) diagonally cut green onions |
2 teaspoons sesame seeds, toasted |
1/4 teaspoon salt |
1 (8-ounce) package baked asian-style tofu, drained and diced (such as white wave) |
Directions:
1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar mixture; toss well.
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