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This vegetarian udon noodle bowl can be ready in just 30 minutes. It's a perfect weeknight meal, quick and incredibly satisfying.

Diabetic Living Magazine; updated November 2022

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Recipe Summary

active:
10 mins
total:
30 mins
Servings:
2
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What Are Udon Noodles?

Udon is a thick, chewy noodle made from wheat flour. There are a variety of ways to cook and serve udon. It's frequently served hot in soups as well as served chilled with a dipping sauce. Our recipe uses refrigerated cooked udon noodles, but we omit the seasoning packet.

Prep the Vegetables

This vegetarian udon noodle bowl is full of hearty vegetables. Here are tips on how to cut zucchini, how to shred cabbage and how to cut green onions on the bias.

Use Extra-Firm Tofu

There are several different types of tofu, which are classified by the amount of water they contain. Extra-firm tofu contains the least amount of water and feels the most solid to the touch. This type of tofu hold its shape well in the udon noodle bowl. Learn more about the different varieties of tofu and tofu nutrition.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Top servings with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.

Equipment

Large saucepan

Nutrition Facts

2 cups
257 calories; protein 14.4g; carbohydrates 29.3g; dietary fiber 4g; sugars 8.1g; fat 10.1g; saturated fat 1.2g; vitamin a iu 1704.5IU; vitamin c 25.5mg; folate 45.9mcg; calcium 199mg; iron 2.6mg; magnesium 71.1mg; potassium 448.6mg; sodium 589.1mg.

1 1/2 fat, 1 1/2 vegetable, 1 lean meat, 1 starch, 1/2 other carb

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