Noodles with Carrots, Spinach, and Cabbage Mint

Name: Noodles with Carrots, Spinach, and Cabbage Mint
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tbsp. vegetable oil; 1 lb. tofu, sliced and pressed to remove water, then cut into cubes; Cornstarch, for tossing tofu; 1 lb. udon buckwheat noodles; 2 c. baby spinach; 1/4 head red cabbage, thinly sliced; 2 carrots, peeled into ribbons; 1/4 c. sesame oil; 2 tbsp. soy sauce; 1 tbsp. apple cider or rice vinegar; 1 tbsp. yellow mustard; Fresh mint, for garnish

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

soba tofu noodles

Noodles with Carrots, Spinach, and Cabbage Mint

Instructions

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Step 1

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.

Step 2

Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.

Step 3

Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.

Step 4

In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard. Pour dressing into bowl and toss to combine until well coated.

Step 5

Divide noodles among four bowls and garnish with mint.

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