Creamy Udon Noodles (High Protein)
Creamy Udon Noodles (High Protein)
Ingredients
- 2 packs udon noodles
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 14 ounces firm tofu, pressed and crumbled or diced
- 5 ounces fresh spinach
- 1 1/2 cups vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Cook the udon noodles according to package directions. Drain and set aside.
ā±ļø 8 min
- 2
While noodles are cooking, heat olive oil in a large skillet or wok over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
ā±ļø 4 min
- 3
Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
ā±ļø 7 min
- 4
Stir in the minced garlic and cook for another minute until fragrant.
ā±ļø 1 min
- 5
Add the crumbled or diced tofu to the skillet and cook, stirring occasionally, for 5-7 minutes until lightly browned.
ā±ļø 7 min
- 6
In a small bowl, whisk together the vegetable broth, nutritional yeast, and soy sauce. In a separate small bowl, whisk cornstarch with 2 tablespoons of water to create a slurry.
ā±ļø 2 min
- 7
Pour the broth mixture into the skillet with the vegetables and tofu. Bring to a simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
ā±ļø 3 min
- 8
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
ā±ļø 2 min
- 9
Add the cooked udon noodles to the skillet and toss everything together to coat the noodles evenly with the creamy sauce. Season with black pepper and salt to taste.
ā±ļø 2 min
- 10
Serve immediately and enjoy!
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Udon Noodles (High Protein)
- 2 packs udon noodles
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 14 ounces firm tofu, pressed and crumbled or diced
- 5 ounces fresh spinach
- 1 1/2 cups vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Cook the udon noodles according to package directions. Drain and set aside.
ā±ļø 8 min - 2
While noodles are cooking, heat olive oil in a large skillet or wok over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
ā±ļø 4 min - 3
Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
ā±ļø 7 min - 4
Stir in the minced garlic and cook for another minute until fragrant.
ā±ļø 1 min - 5
Add the crumbled or diced tofu to the skillet and cook, stirring occasionally, for 5-7 minutes until lightly browned.
ā±ļø 7 min - 6
In a small bowl, whisk together the vegetable broth, nutritional yeast, and soy sauce. In a separate small bowl, whisk cornstarch with 2 tablespoons of water to create a slurry.
ā±ļø 2 min - 7
Pour the broth mixture into the skillet with the vegetables and tofu. Bring to a simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
ā±ļø 3 min - 8
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
ā±ļø 2 min - 9
Add the cooked udon noodles to the skillet and toss everything together to coat the noodles evenly with the creamy sauce. Season with black pepper and salt to taste.
ā±ļø 2 min - 10
Serve immediately and enjoy!
ā±ļø 1 min