Ingredients
2
2 servings
- •1 (7 ounce) package dried udon noodles
- •1 tablespoon salted butter
- •1 tablespoon miso paste
- •1 teaspoon sesame oil
- •1 teaspoon honey
- •1 clove garlic, finely chopped
- •1 cup cubed tofu
- •½ cup water
- •3 cups fresh spinach
- •3 stalks green onions, minced
- •1 tablespoon soy sauce
- •1 dash Sriracha sauce, or to taste
- •¼ teaspoon sesame seeds, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
- Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
- Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
- Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.
Nutritional Facts
Per 2 servings
- Calories: 496
- Carbohydrate: 68g
- Fat: 16g
- Fiber: 3g
- Protein: 20g
- Sugar: 5g
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