Get access to everything we publish when you sign up for Outside+.
Prep Time: 15 minutes
Cooking Time: 15 minutes
To make this recipe you’ll need a two-tier, 10 inch bamboo steamer and a wok. Everything gets piled into the steamer (quicker cooking ingredients go into the top tier) and quickly cooked over a wok partially filled with boiling water.
1 8-ounce package udon noodles
1/2 pound asparagus, sliced diagonally
2 carrots, sliced 1/8-inch thick
1/2 pound sugar peas, trimmed
1/2 pound spinach, cleaned
1 pound firm tofu, sliced into 1-inch cubes
Tamari Ginger Dipping Sauce
1/3 cup tamari or soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 teaspoon ginger root, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1. Combine ingredients for Tamari Ginger Dipping Sauce in a jar and shake well
2. Prepare noodles according to the package directions. Cook just until al dente; noodles will finish cooking in the steamer.
3. Fill wok with water to within 1 inch of bottom of bamboo steamer and bring to a boil. Line the bottom of the each steamer basket with Napa cabbage to keep food from sticking. Place asparagus, carrots, and sugar peas in bottom tier and cover with lid.
4. When the water reaches a rapid boil, place covered stacked baskets on wok. Reduce heat to keep water at a gentle boil. Steam 6 to 8 minutes or until vegetables are tender. Remove bamboo steamer to a large platter and serve. Pass Tamari Ginger Dipping Sauce.
CALORIES PER SERVING: 473
GRAMS OF FAT: 11
% FAT CALORIES: 21
GRAMS OF FIBER: 15.4