Udon Noodles With Walnuts and Pomegranates

Total Time
25mins
Prep 10 mins
Cook 15 mins

From the October 2006 issue of Vegetarian Times.

Ingredients Nutrition

Directions

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

1 5

This is a strange big Christmas noodle stirfry with maple syrup. It is barely edible, undefinable and a waste of a lot of good ingredients.

4 5

Tasty dish! It is beautiful, unique and creative. We omitted the maple syrup (personal preference), added ginger and stir fried the vegetables to increase flavor. I think some lime squeezed over this would be good too. Served 3.

5 5

This has it all -- flavor, texture, and looks! This is a one-dish wonder! Thanks, AJO! Made for Vegetarian Recipe Swap.