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Spicy Noodles with Tofu, Spring Onions, and Watercress

Serves 4.

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    Spicy Noodles with Tofu, Spring Onions, and Watercress

    These saucy noodles will bring a fiery kick to your spring menu and show that delicious plant-based eating can spill over into different cuisines of the world. Dandelion greens or tender spring spinach are good stand-ins for watercress. Place the bottle of chili sauce on the table for anyone who wants to really bring the heat.

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    Nutrition bonus

    Watercress is an often-overlooked early season leafy green that packs a powerful nutrient punch, including notable amounts of vitamin K, vitamin C, and beta carotene.

    Rinse away

    As opposed to regular pasta, Asian-style noodles, such as rice and soba, should be rinsed after cooking to remove excess starch that can cause them to clump and taste pasty.

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    Spicy Noodles with Tofu, Spring Onions, and Watercress

      Ingredients

      • 6 oz (170 g) rice noodles or soba noodles
      • 12 oz (350 g) pkg extra-firm tofu
      • 1 Tbsp (15 mL) grapeseed oil or avocado oil
      • 6 oz (170 g) oyster mushrooms, sliced
      • 3 spring onions or green onions, sliced, whites and greens separated
      • 2 garlic cloves, peeled and minced
      • 2 Tbsp (30 mL) minced fresh gingerroot
      • 2 Tbsp (30 mL) chili sauce
      • 3 cups (750 mL) no-salt-added vegetable broth
      • 2 Tbsp (30 mL) tamari or soy sauce
      • 1 tsp (5 mL) coconut sugar or turbinado sugar
      • 1 Tbsp (15 mL) cornstarch
      • 1 bunch watercress, roughly chopped
      • 1/2 cup (125 mL) cilantro
      • 2 Tbsp (30 mL) sesame seeds
      • 1 lime

      Nutrition

      Per serving:

      • calories214
      • protein10 g
      • total fat10 g
        • sat. fat1 g
      • total carbohydrates 24 g
        • sugars4 g
        • fibre4 g
      • sodium388 mg

      Directions

      01

      Cook noodles according to package directions. Drain and rinse under cold water. Set aside.

      02

      Grate tofu over large holes of box grater.

      03

      In large skillet over medium, heat oil. Add mushrooms and heat until softened, about 3 minutes. Add spring onion whites, garlic, ginger, and chili sauce to pan; heat for 30 seconds. Add crumbled tofu and cook for 5 minutes. Add broth, tamari or soy sauce, and sugar; bring to a simmer.

      04

      In small bowl, mix cornstarch with 1 Tbsp (15 mL) water and add to pan. Cook, stirring frequently, until slightly thickened, about 1 minute. Stir in reserved noodles and watercress; heat for 1 minute.

      05

      Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.

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