Name: Udon Noodle Salad
Yield: Makes 4 servings
Ingredients: 1 medium carrot, grated; 2 tablespoons white miso paste (found at health food stores); 1 clove garlic, chopped; 1 tablespoon rice wine (or apple cider) vinegar; 2 teaspoons sesame oil; Vegetable oil cooking spray; 1 tablespoon canola oil; 1/2 pound extra-firm tofu, drained well; 4 scallions, sliced in 2-inch segments; 2 cups broccoli florets; 1 cup frozen, shelled edamame, thawed and rinsed; 1/4 pound shiitake caps, sliced (about 1 cup); 1/4 pound cremini, sliced (about 1 cup); 2 cups nonfat chicken broth; 1/2 pound snap peas; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained

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Udon Noodle SaladBurcu Avsar

Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat.

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