Somen Japanese Noodles

Makes 3 servings

Japanese somen noodles are made of wheat flour and are characteristically thin. Eating this dish with chop sticks will round out the authentic Japanese experience!

  • 1 8-ounce package Japanese somen noodles
  • 2 tablespoons soy sauce or tamari
  • 3 tablespoons rice vinegar
  • water or vegetable broth (if needed)
  • 3 green onions, chopped
  • 1 zucchini, sliced
  • 2 cups shredded napa cabbage
  • 2 cups sliced brown mushrooms
  • 1 12.3-ounce package firm low-fat silken tofu, sliced
  • vegetable oil spray
  • 2 tablespoons agave nectarsomen
  1. Cook noodles according to package instructions.
  2. Drain, rinse, and set aside in a large bowl.
  3. Preheat a large skillet over medium heat.
  4. Mist pan with a little vegetable oil spray and add tofu.
  5. Cook until golden on both sides.
  6. Remove tofu and set aside.
  7. In the same skillet, saute mushrooms, cabbage, zucchini, and green onions until tender.
  8. Add a little water or vegetable broth to prevent sticking, if needed.
  9. Add tofu and veggies to noodles.
  10. In a small bowl, combine vinegar, soy sauce or tamari, and agave nectar.
  11. Pour over noodles and toss.

(Recipe reproduced by kind permission of PCRM)

(next:  Roasted Chickpeas Recipe)