Photo: Anna Pelzer

Udon Noodle Salad

Name: Udon Noodle Salad
Yield: Makes 4 servings
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

18 ingredients Makes 4 servings openrecipes

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Estimated Nutrition (whole recipe, rough)

1067

Calories

66g

Protein

44g

Fat

104g

Carbs

Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 17 portions →

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Sesame	1 tbsp (14g)	120
Edamame	1/2 cup (78g) shelled	120
Olive Oil	1 tbsp (14g)	119
Tofu	100g firm	76
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Miso	1 tbsp (18g)	34
Shiitake	1/2 cup (73g)	34
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Buckwheat	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

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

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By epicurious · Recipe sourced from openrecipes

Udon Noodle Salad

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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