Udon Noodles with Sesame and Tofu

Udon Noodles with Sesame and Tofu
Photo by Photography: Karry Hosford


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

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 ...

View full recipe at My Recipes


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