Noodles with Carrots, Spinach, and Cabbage Mint

Noodles with Carrots, Spinach, and Cabbage Mint
12 Ingredients
  • 1 tbsp. vegetable oil
  • 1 lb. tofu, sliced and pressed to remove water, then cut into cubes
  • Cornstarch, for tossing tofu
  • 1 lb. udon buckwheat noodles
  • 2 c. baby spinach
  • 1/4 head red cabbage, thinly sliced
  • 2 carrots, peeled into ribbons
  • 1/4 c. sesame oil
  • 2 tbsp. soy sauce
  • 1 tbsp. apple cider or rice vinegar
  • 1 tbsp. yellow mustard
  • Fresh mint, for garnish
Nutrition
570
29% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

28% 18

Saturated

12% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 7

Carbs

31% 93

Carbs (net)

- 90

Fiber

9% 2

Sugars

- 4

Sugars, added

- 0

Protein

37% 18

Cholesterol

- 0

Sodium

59% 1423

Calcium

9% 87

Magnesium

32% 133

Potassium

12% 582

Iron

22% 4

Zinc

21% 2

Phosphorus

48% 334

Vitamin A

34% 308

Vitamin C

37% 33

Thiamin (B1)

51% 1

Riboflavin (B2)

17% 0

Niacin (B3)

27% 4

Vitamin B6

34% 0

Folate equivalent (total)

24% 94

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

42% 50

Sugar alcohols

- 0

Water

- 212
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