Udon Noodles With Walnuts and Pomegranates

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READY IN: 25mins
Recipe by senseicheryl

From a magazine called "Vegetarian Times." PER SERVING: 337 CAL, 16G PROT, 12G TOTAL FAT (1 SAT. FAT), 44G CARB, 185MG SOD, 5G FIBER, 7G SUGARS

Ingredients Nutrition


  1. Cook noodles in boiling salted water 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
  2. Heat 1 tablespoon oil in skillet over medium heat. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. Remove from heat, add garlic, and stir 30 seconds, or until garlic is fragrant. Stir in walnuts, maple syrup, and remaining walnut oil.
  3. Toss pasta mixture with tofu mixture, pomegranate seeds, and green onions.

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