My Profile

Email

Password

Forgot your password?

Remember me?

Browse All Recipes

Udon Noodles with Bok Choy & Tofu

Date added: December 13, 2007

  • Servings: 6 change
  • Calories per serving: 222
  • Prep time: 15
  • Cook time: 15

Ingredients

  • 6 ounce-weight pasta, udon, dry
  • 1/4 cup soy sauce, shoyu, low sodium
  • 2 tbsp honey, amber
  • 1 tbsp sauce, oyster, rts
  • 1 tbsp vinegar, balsamic
  • 2 tsp cornstarch
  • 1 tsp oil, sesame, toasted, unrefined
  • 1 cooking spray, 1/3 sec spray
  • 1 tbsp ginger, fresh grated
  • 2 garlic cloves minced
  • 1 red pepper cut into thin bite-size strips
  • 6 green onions cut into 1
  • 6 cup cabbage, bok choy, shredded, fresh
  • 12 ounce-weight tofu, extra firm lite drained and cut into 1/2
  • 8 fluid ounce water chestnuts sliced

Recipe Method

1. Cook udon noodles according to package directions; drain. Return noodles to hot saucepan; cover and keep warm.

2. Meanwhile, for sauce, in a small bowl stir together soy sauce, honey, oyster sauce, balsamic vinegar, cornstarch and sesame oil; set aside.

3. Coat an unheated wok (or large nonstick skillet) with nonstick cooking spray. Preheat over medium-high heat. Add ginger and garlic; cook for 15 seconds. Add sweet pepper and green onions. Cook and stir about 2 minutes or until pepper is crisp-tender. Remove vegetables. Add bok choy, half at a time; cook and stir about 3 minutes or until crisp-tender. Remove bok choy. Add tofu; cook and stir about 4 minutes. Push tofu from centre of wok.

4. Stir sauce; add to centre of wok. Cook and stir until slightly thickened. Return all vegetables to wok. Add cooked noodles and water chestnuts. Stir all ingredients to coat with sauce; heat through. Serve immediately.

Nutritional Facts

Per serving% Daily Value*
Calories 22211%
Fat 3g5%
Cholesterol 0mg0%
Sodium 454mg 19%
Carbohydrates 37g11%

More facts...

Member Reviews

No reviews yet, be the first to add one.

Submit your own review...