Udon with Tofu and Asian Greens

Soba noodles were all I had on hand so that’s what I used but would recommend using Udon noodles even though it was still delicious.  Soba noodles are thinner than Udon and made from buckwheat,  Udon noodles are thicker and made from wheat flour.  I also made more broth for a soupier meal.

Udon with Tofu and Asian Greens

Food Network

1            8 oz. package udon noodles

4            tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1

                                                                        tablespoon vegetable oil

1           12 oz. package firm tofu, cut into 12 pieces

             salt and pepper

1           11 oz. package Asian cooking greens or baby spinach

1           bunch scallions, thinly sliced diagonally

             large pinch of red pepper flakes

3            tablespoons soy sauce

              pinch of sugar

Cook the Udon noodle as the label directs.  (Don’t overcook or they will get mushy.)  Drain, reserving about 1/3 cup of the cooking water.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium het.  Pat the tofu dry and season all over with salt and pepper.  Add the tofu to the skillet and sear until golden brown, about 2 minutes per side.  Set aside and keep warm.

Add 1 tablespoon oil and greens to the skillet.  Cook, tossing, until just wilted.  Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the say sauce and sugar.  Add the reserved cooking water; heat to create a broth. Dived the noodle and greens among 4 bowls and top with the tofu.