Udon Noodle Salad
A fresh and healthy Asian-inspired noodle salad featuring buckwheat udon noodles, tofu, and a variety of vegetables in a savory miso dressing. This colorful dish combines crisp vegetables, protein-rich tofu, and tender noodles for a satisfying meal.
Ingredients
- •1 medium carrot
- •2 tablespoons white miso paste
- •1 clove garlic
- •1 tablespoon rice wine vinegar
- •2 teaspoons sesame oil
- •1 spray Vegetable oil cooking spray
- •1 tablespoon canola oil
- •½ pound extra-firm tofu
- •4 whole scallions
- •2 cups broccoli florets
- •1 cup edamame
- •¼ pound shiitake mushrooms
- •¼ pound cremini mushrooms
- •2 cups chicken broth
- •½ pound snap peas
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •8 ounces buckwheat udon noodles
- •cooking instructions
Cooking Instructions
- 1.
Combine all dressing ingredients with 1/4 cup 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 scallions 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 scallions. 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.
25 min
