Stir-Fried Noodles with Green Tea
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Stir-Fried Noodles with Green Tea
Times
- Prep Time : 30 min min
- Ready Time : 30 min
Servings
Ingredients
- 8 ounces udon or whole-wheat noodles
- 2 tablespoons canola oil
- 1 teaspoon loose green tea leaves, preferably gunpowder (optional)
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 8 ounces flavored baked tofu (see Tip), cut into matchsticks
- 1 small red bell pepper, cut into thin strips
- 1 small yellow bell pepper, cut into thin strips
- 4 scallions, cut diagonally into 2-inch pieces
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon freshly ground pepper
Directions
Preparation
- Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds.
- Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.
- Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.
Tips
Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. We prefer flavors like “teriyaki,” “Thai” and “savory” in this recipe. You might also like flavored baked tofu on a sandwich or in a stir-fry.
Per serving: 422 calories; 16 g fat (2 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 47 g carbohydrates; 23 g protein; 5 g fiber; 521 mg sodium; 267 mg potassium
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (40% dv), Iron (25% dv).
Exchanges: 2-1/2 starch, 1 vegetable, 2 medium fat meat, 1 fat
Contributed by: EatingWell.com
Perfect for a hot summer’s night, baked tofu, bell peppers and scallions are stir-fried with udon noodles in this quick and easy dish.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This looks really interesting–can’t wait to try it! I’ll probably make it for my own lunch to see if I think I can get my family to eat it. Thank you for including the nutritional info–big help!
This looks amazing. My mom and niece are here for the week and when we were discussing menu ideas for the week, my mom specifically requested “no tofu”. I guess we will have to try this one next week
Thank you, as always, for the yummy recipes.