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Recipe Name: Asian Noodle Supper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

8 Ounce(s) Udon noodles or spaghetti
1 Tablespoon(s) Cornstarch
3 Tablespoon(s) Cold water
1/3 Cup(s) Tamari or soy sauce
1 Tablespoon(s) Dark roasted sesame oil
1 Tablespoon(s) Mirin or seasoned rice
2 Teaspoon(s) Minced fresh gingerroot
2 Teaspoon(s) Minced garlic
1 Teaspoon(s) Sugar
1/2 Teaspoon(s) Crushed red pepper flakes
10 1/2 Ounce(s) Packaged extra-firm tofu
4 Ounce(s) Mung or lentil or adzuki
or a combination
4 Ounce(s) Snow pea sprouts or onion or
red clover
Sprouts, or a combination
SERVINGS DAIRY-FREE Udon are Japanese wheat noodles that are nearly as
wide as spaghetti. They are sold in Asian markets and natural food
stores. If not available, spaghetti makes a good substitute. Bring
large pot of water to boil. When water boils add salt and noodles,
stirring to prevent sticking. Cook according to package directions,
stirring occasionally. Meanwhile, in medium bowl, combine cornstarch
and water, mixing until smooth. Stir in tamari, sesame oil, mirin,
ginger, garlic, sugar and pepper flakes; mix well. Heat large nonstick
skillet over medium-high heat. Add tamari mixture and tofu; stir-fry
until tofu is hot and sauce thickens, 2 to 3 minutes. Add sprouts;
stir-fry just until sprouts are heated through, about 1 minute. Drain
noodles and transfer to serving bowl. Add tofu mixture and toss to
mix. PER SERVING: 352 CAL.; 21G PROT.; 8G TOTAL FAT (1G SAT. FAT); 50G
CARB; 0 CHOL,1,880MG SOD, 3G FIBER. Converted by MC_Buster. By
Kathleen <> on Feb 20, 1999. Recipe by:
Vegetarian Times, June 1998, page 26 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 97
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 1347.6mg
Potassium: 159.8mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 1.9g
Protein: 10g

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