NOODLES****Peanut Udon Noodle Bowl

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22/10/16 - Made this to accompany my teriyaki salmon but D doesn't like the noodles so make them as a lunch and amp up the veggies. Done, 27/12/16

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  • 1

Ingredients

  • 1 package PC udon noodles
  • 50 grams smoked tofu, thinly sliced, optional
  • leftover roasted baby bok choy or broccoli, if on hand
  • pinch crushed red pepper flakes or 2 thinly sliced fresh Thai chilies
  • handful baby spinach
  • SAUCE*
  • 1/2 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1/2 tsp. rice vinegar
  • 1/4 tsp. Sriracha
  • 1 tablespoon smooth or crunchy peanut butter
  • 1 teaspoon honey
  • 1/2 lime, zest and juice
  • TO SERVE*
  • 1 green onion, thinly sliced
  • 1 teaspoon sesame seeds
  • Fresh cilantro, basil, mint and lime wedges for garnish

Preparation

Step 1

Combine sauce ingredients in a medium bowl, whisk to blend, top with tofu and veggies of choice and set aside.

Boil noodles in salted water until separate, drain and add to sauce in bowl, tossing to coat. Add herbs and toss again.

Sprinkle with sesame seeds and serve with a wedge of lime on the side.

With Tofu:
Calories 559.3
Total Fat 16.9 g
Saturated Fat 4.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 1.5 g
Cholesterol 0.0 mg
Sodium 1,307.7 mg
Potassium 937.6 mg
Total Carbohydrate 76.9 g
Dietary Fiber 7.9 g
Sugars 9.3 g
Protein 26.4 g

Without Tofu:
Calories 476.9
Total Fat 12.2 g
Saturated Fat 3.4 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 1.5 g
Cholesterol 0.0 mg
Sodium 1,166.5 mg
Potassium 937.6 mg
Total Carbohydrate 75.7 g
Dietary Fiber 7.3 g
Sugars 9.3 g
Protein 18.1 g

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