Udon Noodle Salad

Udon Noodle Salad
Photo by www.epicurious.com

Ingredients

  • 1 package (8 ounces) buckwheat udon noodles
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 2 teaspoons Asian (toasted) sesame oil
  • 1 tablespoon rice wine (or apple cider) vinegar
  • 1 cup frozen, shelled edamame
  • 1 clove garlic
  • + 11 more ingredients
    • 4 scallions
    • 1 medium carrot
    • ½ pound snap peas
    • ¼ teaspoon freshly ground black pepper
    • 2 cups chicken stock or low-sodium chicken broth
    • 2 cups broccoli florets
    • ½ pound extra-firm tofu
    • 2 tablespoons white miso paste (found at health food stores)
    • ¼ pound cremini
    • ¼ pound shiitake caps
    • nonstick vegetable-oil spray

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 cuttin...

View full recipe at Epicurious

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