Easy Udon Noodle Bowl with Kimchi
Ingredients
The noodles
-
1
package
udon noodles (9.5-ounce)
The vegetables
-
1
tablespoon
sesame oil
-
1
small
onion, diced
-
2
medium
carrots, sliced
-
2
stalks
celery, sliced
-
1
teaspoon
freshly grated ginger
-
2
cloves
garlic, minced
-
2
tablespoons
water
-
1
small bunch
Swiss chard, sliced
-
1
cup
prepared spicy kimchi, chopped
-
ΒΌ
cup
peanuts
The protein and sauce
-
1
package
extra firm tofu (15-ounce), cubed
-
1
cup
canned light coconut milk
-
3
tablespoons
reduced sodium, gluten-free soy sauce
Optional garnishes
-
to taste
chili oil
-
to taste
cilantro, chopped
Instructions
- Boil water in a medium pot and cook the udon noodles according to package directions, then rinse in cold water and set aside.
- Heat sesame oil in a wok and stir-fry the onion, carrots, celery, ginger, and garlic for 3 minutes.
- Add water and continue to stir-fry for about 7 minutes until the vegetables are crisp tender.
- Add the cubed tofu, coconut milk, soy sauce, Swiss chard, kimchi, peanuts, and the cooked noodles to the wok.
- Stir-fry for an additional 2 minutes until the chard is wilted but still bright green and everything is heated through.
- Garnish with chili oil and cilantro if desired, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
323
Total fat
13g
Total carbohydrates
38g
Total protein
15g
Sodium
366mg
Cholesterol
0mg
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