Spicy Tofu Udon Noodle Bowl
|6 ozuncooked udon noodles|
|2 cupsmushrooms; sliced|
|2 cupssnow peas; trimmed|
|1 tbspginger; minced|
|2 clovesgarlic; minced|
|2 tbspsoy sauce|
|1 tspbrown sugar|
|1 serrano pepper; sliced|
|1 cupcoconut milk|
|3 tbsplime juice|
|1 tspchile paste|
|1/2 cupgreen onions; chopped|
|1/4 cupcilantro; chopped|
|2 stalkslemon grass; finely chopped|
Spicy Tofu Udon Noodle Bowl Preparation
Cook noodles according to package directions, omitting salt and fat. Drain.
Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes.
Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
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