Meatless Udon Noodle Bowl


This quick and flavour-packed meatless Udon Noodle Bowl is a perfect weeknight meal, and can be ready in just 30 minutes.

Meatless Udon Noodle Bowl

Meatless Udon Noodle Bowl

This quick and  flavour-packed meatless Udon Noodle Bowl is a perfect weeknight meal, and can be ready in just 30 minutes.
Course: Main Dish
Cuisine: Modern Australian
Cooking Method: Stove-top
Special Diet: Gluten-Free Option
Carb Exchanges:
GI Estimate: Low
Exchanges: 1 lean meat, 1 starch, ½ other carb, 1½ fat, 1½ vegetable
Nutrition Profile: Dairy-Free, Egg Free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: The Cook
5 from 1 vote
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Ingredients

  • 1 teaspoon sesame oil
  • 50 g button mushrooms, sliced into quarters
  • 1 large carrot, cut into thin 3 mm (⅛") sticks
  • 1 clove garlic, minced
  • 2 cups salt-reduced vegetable stock, (or gluten-free vegetable stock)
  • 1 tablespoon Kikkoman Less Salt Soy Sauce, (or gluten-free soy sauce)
  • 1 teaspoon rice wine vinegar
  • 170 g extra-firm tofu, cut into 2½ cm (1") cubes
  • ½ medium zucchini, halved lengthwise and cut into 1½ cm (½") pieces
  • 200 g udon noodles, (or gluten-free noodles)
  • ½ cup finely shredded red cabbage
  • 1 spring onion (scallion), thinly sliced on the bias
  • 2 tablespoons fresh coriander (cilantro) leaves, torn
  • ½ cup roasted and unsalted peanuts, chopped
  • lime wedges, optional, to serve

Recipe Instructions

  • Heat the sesame oil in a large saucepan over a medium heat. Add the mushrooms, carrot sticks, and garlic to the saucepan and stir-fry for 3 minutes.
  • Add stock, soy sauce, and rice wine vinegar. Bring to a boil then reduce the heat and simmer, uncovered, for 5 minutes, stirring occasionally.
  • Stir in the tofu, udon noodles, and zucchini. Return to a boil then reduce the heat and simmer, uncovered, for 3 minutes more, stirring occasionally.
  • Remove from the heat and serve by ladling into two bowls.
  • Top each of the servings evenly with shredded red cabbage, sliced spring onion, torn coriander leaves, and chopped peanuts.
  • Serve with lime wedges, if using

Cooks Notes & Variations

  • Cashews can be substituted for the peanuts, if desired.

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Nutrition

Serving : 1serving | Calories : 257kcal | Carbohydrates : 40g | Protein : 16g | Fat : 21g | Saturated Fat : 6g | Cholesterol : 0mg | Sodium : 670mg | Potassium : 452mg | Fiber : 24g | Sugar : 10g | Vitamin A : 139% | Vitamin C : 31.1% | Calcium : 7.6% | Iron : 14.4%

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