Staff
Stir-fried udon is one of the most enjoyed dishes in Japanese cuisine. My version is vegetarian, but you can always substitute your choice of meat for the tofu.
Recipe Yield:
6 servings
Recipe Calories:
254
Recipe Ingredient Details:
1/2 pound udon noodles, fresh or dry
2 tablespoons canola oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 cup fresh shiitake mushrooms, cut into 1-inch-wide strips
8 ounces flavored baked tofu, julienned
1/2 cup julienned carrots
1/2 cup snow peas, fresh or frozen
1 1/2 tablespoons low-sodium soy sauce
1/2 tablespoon rice vinegar
6 green onions, cut diagonally into 2-inch-long slices
Salt and pepper (to taste)
1 teaspoon sesame oil
Recipe Instructions:
Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
Heat a nonstick wok or large, deep skillet over medium heat. Add oil and swirl to coat. Add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add mushrooms and tofu and stir-fry for 2 minutes.
Add carrots and snow peas. Stir-fry for 1 minute or until carrots soften. Mix in noodles, soy sauce, rice vinegar, and green onions. Stir occasionally until noodles are heated through, about 2 minutes. Season with salt and pepper.
Stir in sesame oil. Toss to combine. Serve warm.
Recipe Additional Notes:
Calories 254,Fat 10,Perfat 34,Cholesterol 0,Carbo 30,Protein 13,Fiber 2,Sodium 562
Mon, 2012-07-09 18:12
