Spicy Tofu Udon Noodle Bowl

Ingredients

• 6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or 6 ounces spaghetti
• 2 teaspoons canola oil
• 2 cups sliced mushrooms
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups snow peas, trimmed
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons low sodium soy sauce
• 1 teaspoon brown sugar
• 2 garlic cloves, minced
• 1 serrano pepper, sliced
• 1 cup light coconut milk
• 3 tablespoons fresh lime juice
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 (12 1/3 ounce) package lite firm silken tofu, cut into (1/2-inch)
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro

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