Noodles with Carrots, Spinach, and Cabbage Mint

Step 1

Heat oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.

Step 2

Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.

Step 3

Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.

Step 4

In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard. Pour dressing into bowl and toss to combine until well coated.

Step 5

Divide noodles among four bowls and garnish with mint.