Spicy Tofu Udon Noodle Bowl - cooking recipe

Ingredients

6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or 6 ounces spaghetti
2 teaspoons canola oil
2 cups sliced mushrooms
3 cups reduced-sodium fat-free chicken broth
2 cups snow peas, trimmed
1 tablespoon minced peeled fresh ginger
2 tablespoons low sodium soy sauce
1 teaspoon brown sugar
2 garlic cloves, minced
1 serrano pepper, sliced
1 cup light coconut milk
3 tablespoons fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste)
1 (12 1/3 ounce) package lite firm silken tofu, cut into (1/2-inch)
1/2 cup chopped green onion
1/4 cup chopped cilantro

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain.
Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; saute 3 minutes or until tender.
Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes.
Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes.
Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls.
Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.