UDON NOODLE SALAD

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Udon Noodle Salad image

Provided by Jennifer Iserloh

Categories     Mushroom     Kid-Friendly     Lunch     Broccoli     Healthy     Noodle     Sugar Snap Pea     Green Onion/Scallion     Self     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 20

Dressing:
1 medium carrot, grated
2 tablespoons white miso paste (found at health food stores)
1 clove garlic, chopped
1 tablespoon rice wine (or apple cider) vinegar
2 teaspoons sesame oil
Salad:
Vegetable oil cooking spray
1 tablespoon canola oil
1/2 pound extra-firm tofu, drained well
4 scallions, sliced in 2-inch segments
2 cups broccoli florets
1 cup frozen, shelled edamame, thawed and rinsed
1/4 pound shiitake caps, sliced (about 1 cup)
1/4 pound cremini, sliced (about 1 cup)
2 cups nonfat chicken broth
1/2 pound snap peas
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained

Steps:

  • 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 cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.

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