Stir-Fried Noodles with Green Tea

4 Reviews
From: EatingWell Magazine July/August 2007

Perfect for a hot summer's night, baked tofu, bell peppers and scallions are stir-fried with udon noodles in this quick and easy dish.

Ingredients 4 servings

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  • 8 ounces udon or whole-wheat noodles
  • 2 tablespoons canola oil
  • 1 teaspoon loose green tea leaves, preferably gunpowder (optional)
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 8 ounces flavored baked tofu, (see Tip), cut into matchsticks
  • 1 small red bell pepper, cut into thin strips
  • 1 small yellow bell pepper, cut into thin strips
  • 4 scallions, cut diagonally into 2-inch pieces
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.
  2. Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.
  3. Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.
  • Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. We prefer flavors like “teriyaki,” “Thai” and “savory” in this recipe. You might also like flavored baked tofu on a sandwich or in a stir-fry.

Nutrition information

  • Per serving: 421 calories; 16 g fat(2 g sat); 5 g fiber; 47 g carbohydrates; 22 g protein; 23 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 2019 IU vitamin A; 61 mg vitamin C; 73 mg calcium; 4 mg iron; 593 mg sodium; 263 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (40% dv), Iron (25% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 2 medium fat meat, 1 fat

Reviews 4

January 30, 2013
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By: jordanhorowitz
Needs a bit more... Made this with soba noodles and the buckwheat flavor really added to the dish. This dish needed a bit more something--so the second time I made it I added a tablespoon of fish sauce and that did the trick. Also added some broccoli crowns, which helped bulk up the dish and bring green to the vegetable rainbow we try to eat each day. Pros: Unusual and tastey Cons: Needs more seasoning and some green veg
November 10, 2009
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By: EatingWell User
I made this with regular firm tofu and just cut open a green tea bag as i could not find any loose leaf tea. It still turned out great. The only thing i added was a drizzle of soy sauce when serving. Delicious! Melissa, NB, Canada
September 23, 2009
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By: EatingWell User
This is a good recipe but needs more seasoning than indicated, I followed the measurements exactly and found it bland. I will make it again but add more vegetables and more seasoning. Sandra, Marquette, MI
September 23, 2009
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By: EatingWell User
This was a great recipe--I've never made anything with green tea, but this was delicious. I used teriyaki baked tofu. Melissa , St. Louis, MO