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Spicy Tofu Udon Noodle Bowl

Cooking Light

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Worthy of a Special Occasion

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
David Bonom, Cooking Light, MARCH 2005