udon noodle bowl

Noodles & Pasta

This vegetarian udon noodle bowl can be ready in just 30 minutes. It's a perfect weeknight meal, quick and incredibly satisfying.

1 teaspoon sesame oil
½ cup quartered fresh mushrooms
½ cup shredded carrot
1 clove garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons reduced-sodium soy sauce
1 teaspoon rice vinegar
6 ounces extra-firm tofu, cut into 1-inch cubes
½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)
½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces
½ cup shredded cabbage
2 tablespoons thinly bias-sliced green onion
2 tablespoons fresh cilantro leaves
1 tablespoon chopped roasted, salted peanuts or cashews
lime wedges

In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes. Add broth, soy sauce and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in tofu, udon noodles and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.
Top servings with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.