Recipe information
Ingredients for - Noodles with Carrots, Spinach, and Cabbage Mint
2. 1 lb. tofu, sliced and pressed to remove water, then cut into cubes -
3. Cornstarch, for tossing tofu -
4. 1 lb. udon buckwheat noodles -
6. 1/4 head red cabbage, thinly sliced -
7. 2 carrots, peeled into ribbons -
8. 1/4 c. sesame oil -
10. 1 tbsp. apple cider or rice vinegar -
12. Fresh mint, for garnish -
How to cook deliciously - Noodles with Carrots, Spinach, and Cabbage Mint
1. Stage
Heat oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.
2. Stage
Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
3. Stage
Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.
4. Stage
In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard. Pour dressing into bowl and toss to combine until well coated.
5. Stage
Divide noodles among four bowls and garnish with mint.
