Pan-Fried Udon Noodles with Teriyaki Sauce

(5) Course Main Dishes

Ingredients in this Recipe

1 (12.3 ounce) package extra firm tofu, drained and cut into 1 inch cubes
1 cup (2 inch) julienne cut peeled daikon radish or jicama or radish
1 cup thinly sliced leek (about 1 large)
1 tablespoon minced peeled fresh ginger
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon vegetable oil
1/2 cup (2 inch) julienne cut carrot
2 large garlic cloves, minced
2 tablespoons low sodium teriyaki sauce
2 teaspoons loose green tea or 2 green tea bags, opened
3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)

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