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Photo of Udon noodles with marinated tofu and miso by WW

Udon noodles with marinated tofu and miso

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
In just 30 minutes, you can create a gourmet Japanese dish that’s as big on flavour as it is on nutrition


Dry udon noodles

180 g


1 large, cut into matchsticks

Snow peas

200 g, trimmed, thinly sliced

Baby spinach leaves

100 g

Marinated tofu

200 g, (Japanese Style), sliced

Miso paste

1½ tbs, (40g)

Mirin seasoning

2 tbs

Soy sauce

2 tsp, salt-reduced

Sesame oil

2 tsp

Green shallot(s)

2 individual, thinly sliced


  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add carrot and snow peas for the last minute of cooking. Drain. Rinse under cold water. Drain well.
  2. Place noodle mixture, spinach and tofu in a large bowl and toss to combine. Whisk miso, mirin, soy sauce and sesame oil in a small bowl until miso has dissolved.
  3. Add miso dressing to noodle salad and toss gently to combine. Serve sprinkled with shallots.


TIP: Miso is a salty paste made from fermented soy beans and is available in the Asian section of most supermarkets. You can use brown or white miso for this recipe.Mirin is a sweet, low-alcohol Japanese cooking wine made from rice. It is available in the Asian section of most supermarkets or Asian grocery stores.