Noodles with Carrots, Spinach, and Cabbage Mint

Yields:
4
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
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
- 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.
- Step 2Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
- Step 3Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.
- 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.
- Step 5Divide noodles among four bowls and garnish with mint.
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