Udon Noodles With Sesame And Tofu

• 8 ounces udon noodles
• 2 tablespoons seasoned rice or cider vinegar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 teaspoon bottled minced garlic
• 1 teaspoon bottled minced ginger
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups diced cucumber
• 1 cup shredded carrot
• 1/4 cup (1-inch) diagonally cut green onions
• 2 teaspoons sesame seeds, toasted
• 1/4 teaspoon salt
• 1 (8-ounce) package baked Asian-style tofu, drained and diced (such as White Wave)

1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar mixture; toss well.

udon noodles, rice, soy sauce, sesame oil, garlic, ginger, red pepper, cucumber, carrot, green onions, sesame seeds, salt

Taken from www.myrecipes.com/recipe/udon-noodles-with-sesame-tofu (may not work)