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Udon With Tofu And Stir-Fried Vegetables

2 faves
Nutrition per serving    (USDA % daily values)
CAL
985
FAT
280%
CHOL
91%
SOD
42%

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Ingredients for 4 servings

3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)

1 Tbs. plus 2 tsp. rice vinegar

3 medium scallions, trimmed and thinly sliced, for garnish

2 medium carrots, cut into matchsticks

1/2 lb. extra-firm tofu, cut into 1/2-inch cubes

4 tsp. Asian sesame oil

3/4 lb. dried udon noodles

3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)

2 Tbs. canola oil

1 Tbs. plus 2 tsp. oyster sauce

3 cups lower-salt chicken broth

Kosher salt

1/4 cup minced fresh ginger

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