Udon is a Japanese pasta that not only taste amazing, but has many healthy benefits where it is low in fat and high in protein. This dish tastes great, looks mouthwatering, and takes only 20 minutes!
4 ounces udon noodles (preferably whole-grain)
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon grated peeled fresh ginger
2 1/2 teaspoons olive oil
3 scallions (optional), both white and light green parts, trimmed and thinly sliced
1 cup sliced shittake mushrooms
1 cup snow peas or sugar snap peas
1/2 cup small broccoli florets
1/2 cup shredded carrots
2 cups (16 ounces) firm tofu, drained well and diced
1 tablespoon chopped fresh cilantro
1. Bring a large pot of water to a boil over medium-high heat. Add the udon noodles and cook them according to the directions on the package,then drain them, shaking off any excess water, and set them aside.
2. Place the soy sauce, rice vinegar, sesame oil, and ginger in a small bowl and whisk to mix. Set the soy sauce mixture aside.
3. Place the olive oil in a large nonstick skillet over medium heat. Add the scallions, if using, the mushrooms, snow peas, broccoli, carrots, and tofu. Stir-fry until the vegetables begin to soften, about 3 minutes.
4. Add the soy sauce mixture and udon noodles to the skillet and cook until the noodles are heated through and the flavors are blended, about 3 minutes. Sprinkle the cilantro over the noodles and serve.