Tofu-Edamame Soba Noodles
Ingredients
- 1 (14-oz) pkg soba noodles
- 2 cups frozen shelled edamame
- 1½ cups shredded carrots
- ¼ cup plus 1 Tbsp olive oil, divided
- 1 shallot, minced
- 2 Tbsp ginger paste
- 1 tsp salt
- 1 (7-oz) pkg sesame ginger marinated baked tofu, cubed
- 3 radishes, thinly sliced
- 3 green onions, thinly sliced
- ⅓ cup pine nuts
Instructions
- Cook soba noodles according to package directions, adding edamame to cook with noodles.
- Drain and rinse under cold running water; drain and place in a large bowl. Add carrots; toss with 1 Tbsp oil.
- Combine shallot, ginger, and salt in a small bowl. Toast nuts in a dry skillet over medium-high heat 2 to 4 minutes or until fragrant.
- Heat ¼ cup oil in a skillet just until hot but not smoking; remove from heat. Stir in shallot mixture; transfer to a bowl to cool slightly.
- Add oil mixture to noodle mixture; toss. Top with tofu, radishes, onions, and nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
522
|
522
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 19 | 19 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 549 | 549 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 1 | 1 |
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