Asian Noodle Supper


8 ounces udon noodles or spaghetti
1 tablespoon cornstarch
3 tablespoons cold water
1 tablespoon dark roasted sesame oil
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
10 1/2 ounces packaged extra-firm tofu
4 ounces mung, lentil or adzuki sprouts (or a combination)
4 ounces snow pea sprouts, onion or red clover sprouts, (or a combination)


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.




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.


4.0 servings


Friday, December 10, 2010 - 1:02am


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