Long-Life Noodles with Green Tea - 9 pts

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Long-Life Noodles with Green Tea - 9 pts

8 ounces udon, or whole-wheat noodles

2 tablespoons canola oil

1 teaspoon loose green tea leaves, preferably

gunpowder

2 teaspoons minced fresh ginger

2 cloves garlic, minced

8 ounces flavored baked tofu (see Shopping Tip), cut

into matchsticks

1 small red bell pepper, cut into thin strips

1 small yellow bell pepper, cut into thin strips

4 scallions, cut diagonally into 2-inch pieces

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1/4 teaspoon freshly ground pepper

 

 

 

 

1. Bring a large pot of water to a boil. Cook noodles

according to the package directions. Drain and rinse

with cold water to prevent sticking. Set aside.

2. Heat a wok over medium heat. Add oil and swirl to

coat. Add tea leaves (if using), ginger and garlic.

Cook, stirring, until fragrant, about 30 seconds. Add

tofu and cook, stirring, for 2 minutes. Add red and

yellow bell peppers and cook, stirring, until the

peppers soften, 1 to 2 minutes.

3. Stir in the noodles, scallions, soy sauce and rice

vinegar. Cook, stirring occasionally, until the

noodles are heated through, about 2 minutes. Stir in

sesame oil and pepper. Toss to combine. Serve warm or

cold.

 

Makes 4 servings

Source: EatingWell, July/August 2007

Formatted by Chupa Babi: 09.01.07

 

ShopppingTip: Precooked " baked tofu " is firmer than

water-packed tofu and comes in a wide variety of

flavors. We prefer flavors like teriyaki, Thai and

savory in this recipe. You might also like flavored

baked tofu on a sandwich or in a stir-fry.

 

Per serving: 420 calories; 16 g fat (2 g sat, 5 g

mono); 0 mg cholesterol; 47 g carbohydrate; 22 g

protein; 5 g fiber; 593 mg sodium; 263 mg potassium.

 

Nutrition bonus: Vitamin C (100% daily value), Vitamin

A (40% dv), Iron (25% dv).

 

3 Carbohydrate Servings

 

Exchanges: 2 1/2 starch, 1 vegetable, 2 medium fat

meat, 1 fat

 

 

ChupaNote: doubled ginger and garlic, added 1 teaspoon

red pepper flakes to oil before adding aromatics.

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