Miso Udon Noodles with Spinach and Tofu
Description
Simple to prepare and ready in 25 minutes, this vegetarian miso noodle recipe can be eaten on its own or served as a side.
Ingredients
•
1 (7 ounce) package dried udon noodles
•
1 tablespoon salted butter
•
1 tablespoon miso paste
•
1 teaspoon sesame oil
•
1 teaspoon honey
•
1 clove garlic, finely chopped
•
1 cup cubed tofu
•
1/2 cup water
•
3 cups fresh spinach
•
3 stalks green onions, minced
•
1 tablespoon soy sauce
•
1 dash Sriracha sauce, or to taste
•
1/4 teaspoon sesame seeds, or to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
2
Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
3
Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
4
Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.