Udon Noodle Salad

Name: Udon Noodle Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 473 milliliters broccoli florets; 1 Tbsp canola oil; 1 medium carrot, grated; 473 milliliters nonfat chicken broth; 237 milliliters 1/4 pound cremini, sliced (about; 237 milliliters frozen, shelled edamame, thawed and rinsed; 227 grams extra-firm tofu, drained well; 1 clove garlic, chopped; 2 Tbsps white miso paste (found at health food stores); 1 Tbsp rice wine (or apple cider) vinegar; 0 teaspoons salt; 4 scallions, sliced in 2-inch segments; 2 teaspoons sesame oil; 237 milliliters 1/4 pound shiitake caps, sliced (about; 227 grams snap peas; 227 grams package buckwheat udon noodles, cooked as directed on package and drained

Udon Noodle Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 23g of protein, 12g of fat, and a total of 424 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have cremini, scallions, canolan oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

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.

Ingredients you will need

Cooking Spray