Plump Udon Noodles In Thai Green Curry With Eggplant Recipes

COLD UDON WITH KIMCHI AND TOFU

Cold Udon with Kimchi and Tofu image

Based on the chilled Korean noodles called bibim guksu, this cold noodle salad is bright and refreshing. The cooked noodles are quickly chilled with a cold water rinse, then tossed in a dressing that's tangy, sweet, and a little spicy from kimchi brine.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-ounce package extra-firm tofu, drained and cut into 8 slices
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 cup kimchi, sliced into thin strips, plus 3 tablespoons brine
4 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon distilled white vinegar
1 8-ounce package dried udon
4 cups mesclun greens
1 small Asian pear, peeled and thinly sliced
4 teaspoons toasted sesame seeds

Steps:

Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then cut into bite-size pieces.
Meanwhile, bring a large pot of water to a boil. Whisk the kimchi brine, sesame oil, soy sauce, sugar and vinegar in a large bowl; set aside. Add the udon to the boiling water and cook as the label directs. Drain and rinse under cold water until very cold. Shake off as much water as possible.
Transfer the udon to the bowl with the sauce mixture; add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons toasted sesame seeds. Toss to combine; season with salt and pepper. Divide the udon mixture among bowls. Sprinkle with the remaining 2 teaspoons sesame seeds.

Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1158 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams

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