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 lb cremini, sliced (about; 237 milliliters frozen, shelled edamame, thawed and rinsed; 227 grams extra-firm tofu, drained well; 1 clove garlic, chopped; 1 Tbsp honey; 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 lb shiitake caps, sliced (about; 227 grams snap peas; 227 grams package buckwheat udon noodles, cooked as directed on package and drained

You can never have too many main course recipes, so give Udon Noodle Salad a try. One serving contains 440 calories, 23g of protein, and 12g of fat. This recipe serves 4. A mixture of shiitake caps, extra-firm tofu, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the extra firm tofu you could follow this main course with the Vegan Soft Sugar Cookies as a dessert. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.