Udon Noodle Salad Recipe
- 1 medium carrot, grated
- 2 tablespoons white miso paste (found at health food stores)
- 1 clove garlic, chopped
- 1 tablespoon rice wine (or apple cider) vinegar
- 2 teaspoons sesame oil
- Vegetable oil cooking spray
- 1 tablespoon canola oil
- 1/2 pound extra-firm tofu, drained well
- 4 scallions, sliced in 2-inch segments
- 2 cups broccoli florets
- 1 cup frozen, shelled edamame, thawed and rinsed
- 1/4 pound shiitake caps, sliced (about 1 cup)
- 1/4 pound cremini, sliced (about 1 cup)
- 2 cups nonfat chicken broth
- 1/2 pound snap peas
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained
- Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.
