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Recipe
Asian Noodle Supper Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 47 | 22% |
| Total Fat 5.32g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1438mg | 60% |
| Potassium 647mg | 18% |
| Total Carbs 33.59g | 9% |
| Dietary Fiber 7.0g | 23% |
| Sugars 9.51g | 6% |
| Protein 9.66g | 15% |
Ingredients Convert Measures
- 8 ounce udon noodles or possibly spaghetti
- 1 Tbsp. cornstarch
- 3 Tbsp. cool water
- 1/3 c. tamari or possibly soy sauce
- 1 Tbsp. dark roasted sesame oil
- 1 Tbsp. mirin or possibly seasoned rice vinegar
- 2 tsp chopped fresh gingerroot
- 2 tsp chopped garlic
- 1 tsp sugar
- 1/2 tsp crushed red pepper flakes
- 10 1/2 ounce packaged extra-hard tofu
- 4 ounce mung or possibly lentil or possibly adzuki sprouts
- (or possibly a combination)
- 4 ounce snow pea sprouts or possibly onion or possibly red clover
- sprouts, (or possibly a combination)
Directions
- 4 SERVINGS DAIRY-FREE
- Udon are Japanese wheat noodles which are nearly as wide as spaghetti. They are sold in Asian markets and natural food stores. If not available, spaghetti makes a good substitute.
- Bring large pot of water to boil. When water boils add in salt and noodles, stirring to prevent sticking. Cook according to package directions, stirring occasionally.
- Meanwhile, in medium bowl, combine cornstarch and water, mixing till smooth. Stir in tamari, sesame oil, mirin, ginger, garlic, sugar and pepper flakes; mix well. Heat large nonstick skillet over medium-high heat. Add in tamari mix and tofu; stir-fry till tofu is warm and sauce thickens, 2 to 3 min. Add in sprouts; stir-fry just till sprouts are heated through, about 1 minute.
- Drain noodles and transfer to serving bowl. Add in tofu mix and toss to mix.
