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 nectar
- Cook noodles according to package instructions.
- Drain, rinse, and set aside in a large bowl.
- Preheat a large skillet over medium heat.
- Mist pan with a little vegetable oil spray and add tofu.
- Cook until golden on both sides.
- Remove tofu and set aside.
- In the same skillet, saute mushrooms, cabbage, zucchini, and green onions until tender.
- Add a little water or vegetable broth to prevent sticking, if needed.
- Add tofu and veggies to noodles.
- In a small bowl, combine vinegar, soy sauce or tamari, and agave nectar.
- Pour over noodles and toss.
(Recipe reproduced by kind permission of PCRM)
(next: Roasted Chickpeas Recipe)