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| Stir-Fried Udon with Flavored Tofu January, 2003 Serves 6 / 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. 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 1. Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside. 2. 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. 3. 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. 4. Stir in sesame oil. Toss to combine. Serve warm. Calories 254,Fat 10,Perfat 34,Cholesterol 0,Carbo 30,Protein 13,Fiber 2,Sodium 562 |