Udon Noodle Salad

• 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

1. Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.

carrot, white miso, clove garlic, rice wine, sesame oil, vegetable oil cooking spray, canola oil, extrafirm tofu, scallions, broccoli florets, frozen, shiitake caps, cremini, nonfat chicken, peas, salt, freshly ground black pepper, buckwheat udon noodles

Taken from www.epicurious.com/recipes/food/views/udon-noodle-salad-352230 (may not work)