UDON NOODLE SALAD
Provided by Jennifer Iserloh
Categories Mushroom Kid-Friendly Lunch Broccoli Healthy Noodle Sugar Snap Pea Green Onion/Scallion Self Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.
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Kalema Ronald
[email protected]I found that the noodles were a little too chewy for my liking. I think I would prefer to use a different type of noodle, such as soba noodles.
Me Shabul
[email protected]The dressing is a little too sweet for my taste, but it's easy to adjust the amount of sugar to your liking.
sani muhammad
[email protected]I'm not a fan of udon noodles, but this recipe changed my mind. The noodles are chewy and flavorful, and they hold up well in the salad.
Fox lock
[email protected]This salad is really easy to make and it's a great way to use up leftover vegetables.
Rashid Kahindi
[email protected]I love the variety of vegetables in this salad. It's a great way to add some extra nutrition to your meal.
Valerie Nguyen
[email protected]The dressing is a bit too tangy for my taste, but overall this is a great recipe.
gaming with sagor
[email protected]I'm not a fan of udon noodles, but this recipe changed my mind. The noodles are chewy and flavorful, and they hold up well in the salad.
Ezra J
[email protected]This salad is really easy to make and it's a great way to use up leftover vegetables.
Ptn Khan
[email protected]I found that the noodles were a little too chewy for my liking. I think I would prefer to use a different type of noodle, such as soba noodles.
emmanuel akoto
[email protected]The dressing is a little too sweet for my taste, but it's easy to adjust the amount of sugar to your liking.
Shehroz Arain
[email protected]I love the variety of vegetables in this salad. It's a great way to add some extra nutrition to your meal.
md selim
[email protected]This salad is a great way to get your daily dose of vegetables.
Sindiso Ngwenya
[email protected]I'm not a big fan of udon noodles, but this recipe changed my mind. The noodles are chewy and flavorful, and they hold up well in the salad.
Santo Ahmed
[email protected]This dish is really easy to make and it's a great way to use up leftover vegetables.
Alicia Keshick
[email protected]I followed the recipe and it turned out great! The dressing is tangy and flavorful, and the vegetables add a nice crunch.
luxman siavananthan
[email protected]This udon noodle salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of udon noodles, vegetables, and dressing is delicious and satisfying.