Udon Noodle Bowl

• portionen: 2 servings
• gesamtzeit: 30 minutes

Zutaten

1 teaspoon sesame oil

½ cup quartered fresh mushrooms

½ cup shredded carrot

1 clove garlic, minced

2 cups low-sodium vegetable broth

4 teaspoons reduced-sodium soy sauce

1 teaspoon rice vinegar

6 ounces extra-firm tofu, cut into 1-inch cubes

½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)

½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces

½ cup shredded cabbage

2 tablespoons thinly bias-sliced green onion

2 tablespoons fresh cilantro leaves

1 tablespoon chopped roasted, salted peanuts or cashews

Lime wedges

Anweisungen

In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes. Add broth, soy sauce and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in tofu, udon noodles and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.

Top servings with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.

Nährwertangaben

• Kalorien: 257 kcal
• Gesamtfett: 10 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 0 g
• Natrium: 589 mg
• Gesamtkohlenhydrate: 29 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 8 g
• Eiweiß: 14 g