Noodles with Carrots Spinach and Cabbage Mint
Ingredients
- 1 tbsp. vegetable oil
- 1 lb. tofu, sliced and pressed to remove water, then cut into cubes
- 1 lb. udon buckwheat noodles
- 2 c. baby spinach
- 0.25 head red cabbage, thinly sliced
- 2 carrots, peeled into ribbons
- 0.25 c. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. apple cider or rice vinegar
- 1 tbsp. yellow mustard
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