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  1. Meals & Cooking
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  3. Noodles with Carrots, Spinach, and Cabbage Mint

Noodles with Carrots, Spinach, and Cabbage Mint

Published: Jun 2, 2015
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tofu soba noodle bowl
Joslyn Blair
Yields:
4
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.

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Ingredients

  • 1 Tbsp.

    vegetable oil

  • 1 lb.

    tofu, sliced and pressed to remove water, then cut into cubes

  • Cornstarch, for tossing tofu

  • 1 lb.

    udon buckwheat noodles

  • 2 cups

    baby spinach

  • 1/4

    head red cabbage, thinly sliced

  • 2

    carrots, peeled into ribbons

  • 1/4 cup

    sesame oil

  • 2 Tbsp.

    soy sauce

  • 1 Tbsp.

    apple cider or rice vinegar

  • 1 Tbsp.

    yellow mustard

  • Fresh mint, for garnish

Directions

    1. Step 1Heat oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.
    2. Step 2Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
    3. Step 3Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.
    4. Step 4In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard. Pour dressing into bowl and toss to combine until well coated.
    5. Step 5Divide noodles among four bowls and garnish with mint.
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