Udon Noodles with Sesame and Tofu

Ingredients

• ¼ teaspoon salt
• 8 ounces udon noodles
• 2 tablespoons seasoned rice or cider vinegar
• 1 ½ tablespoons low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 teaspoon bottled minced garlic
• ¼ cup (1-inch) diagonally cut green onions
• + 6 more ingredients
• • 2 teaspoons sesame seeds, toasted
  • 1 teaspoon bottled minced ginger
  • ¼ teaspoon crushed red pepper
  • 1 ½ cups diced cucumber
  • 1 cup shredded carrot
  • 1 (8-ounce) package baked Asian-style tofu, drained and diced (such as White Wave)

Cook noodles according to package directions, omitting salt and fat. While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle ...

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