Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat.

Ingredients

Dressing:

　　2 tablespoons white miso paste (found at health food stores)

　　1 clove garlic, chopped

　　1 tablespoon rice wine (or apple cider) vinegar

　　2 teaspoons sesame oil

Salad:

　　1 tablespoon canola oil

　　1/2 pound extra-firm tofu, drained well

　　4 scallions, sliced in 2-inch segments

　　2 cups broccoli florets

　　1 cup frozen, shelled edamame, thawed and rinsed

　　1/4 pound shiitake caps, sliced (about 1 cup)

　　1/4 pound cremini, sliced (about 1 cup)

　　2 cups nonfat chicken broth

　　1/2 pound snap peas

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained

　　Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.

Nutrition Per Serving

　　11.9 g fat

　　1 g saturated

　　61.1 g carbohydrates

　　8.2 g fiber

　　23 g protein

　　#### Nutritional analysis provided by Self