| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Vegtime4 | 4 | servings | |
INGREDIENTS
| 8 | oz | Udon noodles or spaghetti |
| 1 | tb | Cornstarch |
| 3 | tb | Cold water |
| 1/3 | c | Tamari or soy sauce |
| 1 | tb | Dark roasted sesame oil |
| 1 | tb | Mirin or seasoned rice vinegar |
| 2 | ts | Minced fresh gingerroot |
| 2 | ts | Minced garlic |
| 1 | ts | Sugar |
| 1/2 | ts | Crushed red pepper flakes |
| 10 1/2 | oz | Packaged extra-firm tofu |
| 4 | oz | Mung or lentil or adzuki sprouts |
| (or a combination) | ||
| 4 | oz | Snow pea sprouts or onion or red clover |
| Sprouts; (or a combination) |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE Udon are Japanese wheat noodles that are nearly as wide as spaghetti. They are sold in Asian markets and natural food stores. If not available, spaghetti makes a good substitute. Bring large pot of water to boil. When water boils add salt and noodles, stirring to prevent sticking. Cook according to package directions, stirring occasionally. Meanwhile, in medium bowl, combine cornstarch and water, mixing until smooth. Stir in tamari, sesame oil, mirin, ginger, garlic, sugar and pepper flakes; mix well. Heat large nonstick skillet over medium-high heat. Add tamari mixture and tofu; stir-fry until tofu is hot and sauce thickens, 2 to 3 minutes. Add sprouts; stir-fry just until sprouts are heated through, about 1 minute. Drain noodles and transfer to serving bowl. Add tofu mixture and toss to mix. PER SERVING: 352 CAL.; 21G PROT.; 8G TOTAL FAT (1G SAT. FAT); 50G CARB; 0 CHOL,1,880MG SOD, 3G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 26 Converted by MM_Buster v2.0l.
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