Tofu Udon Salad

• 14 oz fresh udon noodles
• 7 oz firm tofu, cut into 1/4 inch slices, halved
• 1 None cucumber, halved lengthways, sliced diagonally
• 1 None medium carrot, halved lengthways, sliced diagonally
• 1 None medium red pepper, deseeded, thinly sliced
• 2 1/3 cups mixed greens
• 4 None scallions, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp vegetable or peanut oil
• 1 tbsp honey
• 1/4 tsp wasabi paste

1. Place noodles in a large heatproof bowl. Cover with boiling water and let stand for 1 min. Stir to separate strands, then drain.
2. Combine noodles, tofu, cucumber, carrot, pepper, mixed greens and half the scallions in a large bowl.
3. Whisk soy sauce, oil, honey and wasabi together. Divide salad among shallow serving bowls. Drizzle with dressing. Serve topped with remaining scallions.

udon noodles, firm tofu, cucumber, carrot, red pepper, mixed greens, scallions, soy sauce, vegetable, honey, wasabi paste

Taken from recipes-plus.com/api/v2.0/recipes/29864 (may not work)