Udon Noodles with Bok Choy and Tofu

Tofu recipes CAN please a crowd! One bite of this udon noodle recipe, with an Asian-inspired sauce and plenty of veggies, is all you need to be convinced.

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3.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Udon Noodles with Bok Choy and Tofu

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Cook udon noodles according to package directions; drain. Return noodles to saucepan; cover and keep warm.
  2. Meanwhile, for sauce, in a small bowl stir together soy sauce, honey, oyster sauce, vinegar, cornstarch, and sesame oil; set aside.
  3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat wok over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add sweet pepper and green onions. Stir-fry about 2 minutes or until sweet pepper is crisp-tender. Remove vegetables. Add bok choy, half at a time; stir-fry about 3 minutes or until crisp-tender. Remove bok choy. Add tofu; stir-fry for 4 minutes. Push tofu from center of wok.
  4. Stir sauce; add to center of wok. Cook and stir until slightly thickened. Return all vegetables to wok. Add cooked noodles and water chestnuts. Stir all ingredients together to coat with sauce; heat through. Serve immediately. Makes 4 servings.
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Nutrition Facts (Udon Noodles with Bok Choy and Tofu)

  • Per serving:
  • 385 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 942 mg sodium ,
  • 66 g carb. ,
  • 3 g fiber ,
  • 14 g pro.
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3 Ratings

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