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Udon Noodle Salad


Udon Noodle Salad Recipe

Ingredients:
  • 1 medium carrot, grated
  • 2 tablespoons white miso paste (found at health food stores)
  • 1 clove garlic, chopped
  • 1 tablespoon rice wine (or apple cider) vinegar
  • 2 teaspoons sesame oil
  • Vegetable oil cooking spray
  • 1 tablespoon canola oil
  • 1/2 pound extra-firm tofu, drained well
  • 4 scallions, sliced in 2-inch segments
  • 2 cups broccoli florets
  • 1 cup frozen, shelled edamame, thawed and rinsed
  • 1/4 pound shiitake caps, sliced (about 1 cup)
  • 1/4 pound cremini, sliced (about 1 cup)
  • 2 cups nonfat chicken broth
  • 1/2 pound snap peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained
Directions:
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