Spicy Tofu Udon Noodle Bowl

• 6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or 6 ounces spaghetti
• 2 teaspoons canola oil
• 2 cups sliced mushrooms
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups snow peas, trimmed
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons low sodium soy sauce
• 1 teaspoon brown sugar
• 2 garlic cloves, minced
• 1 serrano pepper, sliced
• 1 cup light coconut milk
• 3 tablespoons fresh lime juice
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 (12 1/3 ounce) package lite firm silken tofu, cut into (1/2-inch)
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro

1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; saute 3 minutes or until tender.
3. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes.
4. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes.
5. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls.
6. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

udon noodles, canola oil, mushrooms, chicken broth, snow peas, fresh ginger, soy sauce, brown sugar, garlic, serrano pepper, light coconut milk, lime juice, sambal oelek, silken, green onion, cilantro

Taken from www.food.com/recipe/spicy-tofu-udon-noodle-bowl-378785 (may not work)