Pan-Fried Udon Noodles with Teriyaki Sauce Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 package (12.3-ounce size) extra-firm tofu - drained and cut into 1-inch cubes
2 tablespoons low-sodium teriyaki sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons loose green tea
OR
2 green tea bags opened
1 tablespoon minced peeled fresh ginger
2 large cloves minced garlic cloves
1 cup (2-inch) julienne-cut peeled daikon radish or jicama or radish
1 cup thinly sliced leek
1/2 cup (2-inch) julienne-cut carrot
3 cups hot cooked udon noodles (Japanese wheat noodles)or spaghetti
Directions:
Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes.
Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated.
CALORIES 335; FAT 6.6g (sat 1.1g, mono 1.6g, poly 3.3g); PROTEIN 12.8g; CARB 56.3g; FIBER 3g; CHOL 0.0mg; IRON 5.6mg; SODIUM 152mg; CALC 87mg.
This recipe from CDKitchen for Pan-Fried Udon Noodles with Teriyaki Sauce serves/makes 4
Recipe ID: 34382
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