Udon Noodle Bowl

3.3

(3)

3 Reviews

This vegetarian udon noodle bowl can be ready in just 30 minutes. It's a perfect weeknight meal, quick and incredibly satisfying.

EatingWell Test Kitchen

Updated on March 28, 2024

Tested by

EatingWell Test Kitchen

Prep Time:

10 mins

Additional Time:

20 mins

Total Time:

30 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Dairy-Free Vegan Vegetarian Egg-Free Low-Calorie

Jump to Nutrition Facts

What Are Udon Noodles?

Udon is a thick, chewy noodle made from wheat flour. There are a variety of ways to cook and serve udon. It's frequently served hot in soups as well as served chilled with a dipping sauce. Our recipe uses refrigerated cooked udon noodles, but we omit the seasoning packet.

Prep the Vegetables

This vegetarian udon noodle bowl is full of hearty vegetables. Here are tips on how to cut zucchini, how to shred cabbage and how to cut green onions on the bias.

Use Extra-Firm Tofu

There are several different types of tofu, which are classified by the amount of water they contain. Extra-firm tofu contains the least amount of water and feels the most solid to the touch. This type of tofu holds its shape well in the udon noodle bowl. Learn more about the different varieties of tofu and tofu nutrition.

Additional reporting by Jan Valdez

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Ingredients

1 teaspoon sesame oil
½ cup quartered fresh mushrooms
½ cup shredded carrot
1 clove garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons reduced-sodium soy sauce
1 teaspoon rice vinegar
6 ounces extra-firm tofu, cut into 1-inch cubes
½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)
½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces
½ cup shredded cabbage
2 tablespoons thinly bias-sliced green onion
2 tablespoons fresh cilantro leaves
1 tablespoon chopped roasted, salted peanuts or cashews
Lime wedges

Directions

In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes. Add broth, soy sauce and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in tofu, udon noodles and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.
Top servings with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.

Equipment

Large saucepan

Originally appeared: Diabetic Living Magazine; updated November 2022

Nutrition Facts (per serving)

257	Calories
10g	Fat
29g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 2 cups
Calories 257
% Daily Value *
Total Carbohydrate 29g	11%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein 14g	29%
Total Fat 10g	13%
Saturated Fat 1g	6%
Vitamin A 1705IU	34%
Vitamin C 26mg	28%
Folate 46mcg	11%
Sodium 589mg	26%
Calcium 199mg	15%
Iron 3mg	14%
Magnesium 71mg	17%
Potassium 449mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.