Guest guest Posted June 1, 2000 Report Share Posted June 1, 2000 * Exported from MasterCook * Noodles with Watercress and Tofu Recipe By :Alex and Gale Jack - Amber Waves of Grain Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces whole wheat noodles (udon) 4 ounces tofu -- cut into small cubes 1/2 bunch watercress shoyu to taste spring water Steam or boil tofu in separate pan. Watercress should be dropped into boiling water for 2 to 3 minutes and removed; if cooked longer, it becomes tough and bitter. Cook the udon in 4 to 5 quarts of rapidly boiling water until done but not soggy. Drain and rinse in cold water. Place in serving bowls with squares of tofu on top and place the cut watercress as garnish. Pour light shoyu broth over for seasoning and serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); 1g Total Fat; (50% calories from fat); 2g Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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