Udon Noodle Bowl

• doses: 2 servings
• tempo total: 30 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 257 kcal
• Gordura Total: 10 g
• Gordura Saturada: 1 g
• Gordura Insaturada: 0 g
• Sódio: 589 mg
• Carboidratos Totais: 29 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 8 g
• Proteína: 14 g