Prep 10 mins
Cook 15 mins
A yummy dish I can freeze, and is simple and inexpensive. Udon noodles can be found at Asian grocery stores, or the ethnic foods sections of most grocery stores. They have a soft and chewy texture, and are quite delicious.
- 1 (9 1/2 ounce) package udon noodles
- 1 (16 ounce) package tofu, drained and cubed
- 3 green onions, chopped
- 1⁄2 cup shredded carrot
- 1 cup broccoli floret
- 3 tablespoons olive oil
- 3 tablespoons tamari soy sauce (or soy sauce)
- 1 pinch salt
- 1 pinch black pepper
- Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
- Put the udon noodles in a bowl and set aside.
- Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
- Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.