Udon Noodles with Edamame, Peppers & Mushrooms in Ginger-Garlic Broth
- 2 c vegetable stock or broth
- 4 c water
- Large handful of udon noodles
- 4 garlic cloves, minced
- 1 t ground ginger
- 1/2 t cayenne pepper
- 1 T cooking oil
- 1-2 T low-sodium soy sauce
- 1 c frozen shelled edamame
- 3/4 c sliced mushrooms
- 3/4 c red bell pepper strips
- 1 c cubed extra firm tofu
- 1/4 c chopped scallions
- Produce
- Edamame, frozen (1 c)
- Ginger, ground (1 t)
- Mushrooms (3/4 c)
- Red bell pepper strips (3/4 c)
- Scallions (1/4 c)
- Canned Goods
- Vegetable stock or broth (2 c)
- Condiments
- Soy sauce, low-sodium (1 T)
- Cooking & Baking
- Cayenne pepper (1/2 t)
- Cooking oil (1 T)
- Garlic cloves (4)
- Pasta & Grains
- Udon noodles (1 Large handful)
- Drinks
- Water (4 c)
- Refrigerated
- Tofu, extra firm (1 c)
Preparation
Read recipe preparation on poorgirleatswell.com
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Published January 11, 2011 (2 years ago).
9 people saved this recipe.
