Stir-Fried Noodles with Green Tea

Name: Stir-Fried Noodles with Green Tea
Total time: 30 min
Ingredients: 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; ¼ teaspoon freshly ground pepper

3 Ratings
3 Reviews

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.

EatingWell Member

Source: EatingWell Magazine, July/August 2007

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Tips

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 Facts

Per Serving:

421 calories; protein 22.4g; carbohydrates 47g; dietary fiber 5.2g; sugars 2.6g; fat 15.9g; saturated fat 1.7g; vitamin a iu 2019IU; vitamin c 60.8mg; folate 23mcg; calcium 73.2mg; iron 4.1mg; magnesium 48.5mg; potassium 263.3mg; sodium 593mg; thiamin 0.3mg.

Exchanges:

2 1/2 starch, 1 vegetable, 2 medium fat meat, 1 fat

3 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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jordanhorowitz@verizon.net

01/30/2013

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 tasteyCons: Needs more seasoning and some green veg

EatingWell Member

01/30/2013

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

EatingWell User

09/23/2009

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

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Stir-Fried Noodles with Green Tea

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Stir-Fried Noodles with Green Tea

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Stir-Fried Noodles with Green Tea

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Stir-Fried Noodles with Green Tea