Spicy Tofu Udon Noodle Bowl

The crunchy snow peas are a nice contrast to the tender tofu and the chewy bite of the noodles. Spaghetti is a good substitute if you can't find udon.

Yield: 4 servings

Ingredients

• 6  ounces  uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
• 2  teaspoons  canola oil
• 2  cups  sliced mushrooms
• 3  cups  fat-free, less-sodium 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  (12.3-ounce) package lite firm silken tofu, cut into (1/2-inch) cubes
• 1/2  cup  chopped green onions
• 1/4  cup  chopped cilantro

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain.

Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

Nutritional Information

Calories:

321 (28% from fat)

Fat:

10.1g (sat 2.8g,mono 2.3g,poly 3g)

Protein:

16.9g

Carbohydrate:

39.2g

Fiber:

4.6g

Cholesterol:

0.0mg

Iron:

3mg

Sodium:

863mg

Calcium:

77mg