Name: Udon Noodle Bowl
Total time: 30 min
Ingredients: 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 1/2-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

Directions

Step 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.

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Step 2

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

Nutrition Facts

Serving Size: 2 cups

Per Serving:

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.

Exchanges:

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts