Udon Noodles with Sesame and Tofu

Yield: 4 servings (serving size: 2 cups) 8  ounces  udon noodles

2  tablespoons  seasoned rice or cider vinegar

1 1/2  tablespoons  low-sodium soy sauce

1  tablespoon  dark sesame oil

1  teaspoon  bottled minced garlic

1  teaspoon  bottled minced ginger

1/4  teaspoon  crushed red pepper

1 1/2  cups  diced cucumber

1  cup  shredded carrot

1/4  cup  (1-inch) diagonally cut green onions

2  teaspoons  sesame seeds, toasted

1/4  teaspoon  salt

1  (8-ounce) package baked Asian-style tofu, drained and diced

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar mixture; toss well.

Nutritional Information

Calories: 344

Fat: 11g

Protein: 18.1g

Carbohydrate: 41.2g