Udon noodles with marinated tofu and miso
Dry udon noodles
1 large, cut into matchsticks
200 g, trimmed, thinly sliced
Baby spinach leaves
200 g, (Japanese Style), sliced
1½ tbs, (40g)
2 tsp, salt-reduced
2 individual, thinly sliced
- 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.
- 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.
- Add miso dressing to noodle salad and toss gently to combine. Serve sprinkled with shallots.