A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pan-Fried Udon Noodles with Teriyaki Sauce
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- #34382
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 cloves garlic, minced
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; saute 30 seconds. Add tofu, ginger, and garlic; saute 2 minutes.
Add daikon, leek, and carrot; saute 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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