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Description
Recipe courtesy of Food Network Kitchen
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/udon-with-tofu-and-asian-greens-recipe.html?oc=linkback
Ingredients
US|METRIC
4 SERVINGS
- 8 oz. udon noodles
- 4 Tbsp. peanut oil
- 12 oz. firm tofu (cut into 12 pieces)
- 2 cups oyster mushrooms
- freshly ground pepper
- 11 oz. cooking greens (Asian, or baby spinach)
- 1 bunch scallions (thinly sliced diagonally)
- 1 pinch red pepper flakes
- 3 Tbsp. soy sauce
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Directions
- Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
- Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
- Add 1 tablespoon oil and mushrooms to the skillet. Then add greens. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar.
- Add the reserved cooking water; heat to create a broth. Serve noodles and greens in bowls & top with the tofu.
NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium2110mg88% |
| Potassium1100mg31% |
| Protein26g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber9g36% |
| Sugars2g |
| Vitamin A110% |
| Vitamin C50% |
| Calcium70% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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