Pan-Fried Udon Noodles with Teriyaki Sauce

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
• 2  tablespoons  low-sodium teriyaki sauce
• 1  tablespoon  rice vinegar or white wine vinegar
• 1  tablespoon  vegetable oil
• 2  teaspoons  loose green tea or 2 green tea bags, opened
• 1  tablespoon  minced peeled fresh ginger
• 2  large garlic cloves, minced
• 1  cup  (2-inch) julienne-cut peeled daikon radish or jicama or radish
• 1  cup  thinly sliced leek (about 1 large)
• 1/2  cup  (2-inch) julienne-cut carrot
• 3  cups  hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)

Preparation

Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated.

Nutritional Information

Calories:

335 (18% from fat)

Fat:

6.6g (sat 1.1g,mono 1.6g,poly 3.3g)

Protein:

12.8g

Carbohydrate:

56.3g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

5.6mg

Sodium:

152mg

Calcium:

87mg