Prep Time:10 minInactive Prep Time: -- Cook Time:7 min
Level:
Easy
1. 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.
2. 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.
3. Add 1 tablespoon oil and the greens to the skillet. 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. Divide the noodles and greens among 4 bowls and top with the tofu.
Calories: 430
Total Fat: 19 grams
Saturated Fat: 3 grams
Protein: 18 grams
Total carbohydrates: 51 grams
Sugar: 2 grams
Fiber: 8 grams
Cholesterol: 0 milligrams
Sodium: 990 milligrams
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Serving Size: 1 Serving (689g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 813 | ||
Calories from Fat: 229 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 96.6mg | 30 % | |
Sodium 14557.2mg | 502 % | |
Potassium 1138.5mg | 30 % | |
Total Carbohydrate 97g | 29 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 94.2g | ||
Protein 52.4g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 813
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