Udon Noodle Salad
Robbin
ingredients
- Dressing
- 1 Medium Carrot, grated
- 2 Tablespoon’s White Miso Paste
- 1 Clove garlic, chopped
- 1 Tablespoon Rice Wine Vinegar
- 2 Teaspoon’s Sesame Oil
- Salad
- Vegetable Oil Cooking Spray
- 1 Tablespoon Canola Oil
- 1/2 lb Extra-Firm Tofu, drained well
- 4 Scallions, sliced in 2-inch segments
- 2 Cups Broccoli Florets
- 1 Cup Frozen, Shelled Edamame thawed & rinsed
- 1/4 lb Shiitake Caps, sliced (about 1 Cup)
- 1/4 lb Cremini, sliced (about 1 Cup)
- 2 Cups Vegetable Broth
- 1/2 lb Snap Peas
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Package (8oz) Buckwheat Udon Noodles, cooked as directed
directions
- 1
Combine all dressing ingredients with 1/4 Cup water in a blender; set aside.
- 2
Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 tsp oil. When oil is hot cook tofu & scallions- 1 minute, then turn tofu once- 1 to 2 minutes. Transfer tofu to a cutting board, cut into 1/2 inch cube & place in a bowl with scallions.
- 3
Add 1 1/2 tsp oil to skillet. Stir in broccoli, edamame & mushrooms. Reduce heat to medium; cook, stirring often- 3 to 4 minutes. Add broth. Cover & cook until vegetables are tender- 3 to 4 minutes. Remove from heat & stir in peas.
- 4
Add noodles & vegetables mixtures to tofu mixture. Toss with dressing to coat
Source: Robbin
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