Udon Noodle Bowl

Udon Noodle Bowl

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From: Diabetic Living Magazine

This Asian-inspired Udon Noodle Bowl can be ready in just 30 minutes. It's a perfect weeknight meal, quick and incredibly satisfying.

Ingredients 2 servings

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Original recipe yields 2 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 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 ½-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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Top servings with cabbage, onion, cilantro, and peanuts. Serve with lime wedges.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 257 calories; 10 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 14 g protein; 46 mcg folate; 0 mg cholesterol; 8 g sugars; 1,704 IU vitamin A; 25 mg vitamin C; 199 mg calcium; 3 mg iron; 589 mg sodium; 449 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (34% dv), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ vegetable, 1 lean meat, 1 starch, ½ other carb

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