Udon Noodles with Rainbow Chard and Tofu

Quick, easy, colorful and scrumptious!


Serves 4 - 6


1 packet udon noodles boiled
1 packet firm tofu drained
1 bunch rainbow chard chopped
2 tablespoons raw peanuts
1 tablespoon sesame seeds
1 teaspoon fresh ginger ground
1 teaspoon garlic finely chopped
2 tablespoons low sodium nama shoyu
1 teaspoon agave nectar
1/2 teaspoon black pepper ground
1 tablespoon vegetable oil


  • Heat oil in a wok. Add Peanuts, saute, about a minute. Add sesame seeds, saute for another minute.
  • Add garlic, ginger, and stir in chopped chard. Add cubed, drained tofu when the chard starts melting.
  • Add soy sauce, pepper and agave nectar, cover and let simmer for a few minutes.
  • Taste, add more soy / pepper or agave to taste.
  • Cook for about 5 minutes; remove from heat and toss in boiled, drained udon noodles. Serve hot.

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