Spicy Tofu Udon Noodle Bowl

Ingredients

• 1 teaspoon brown sugar 
• 2 teaspoons canola oil 
• 0.3 cup cilantro leaves chopped
• 3 cups less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh minced peeled
• 2  garlic cloves minced
• 0.5 cup green onions chopped
• 1 cup coconut milk light
• 3 tablespoons juice of lime fresh
• 2 tablespoons soya sauce low-sodium
• 2 cups mushrooms sliced
• 1  serrano chiles sliced
• 12.3 ounce lite silken tofu firm cut into (1/2-inch) cubes
• 2 cups snow peas trimmed
• 6 ounces udon noodles fresh thick uncooked (, round Japanese wheat noodles)
• 1 teaspoon sambal oelek fresh (ground chile paste)

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain.
3. Heat oil in a large saucepan over medium-high heat.
4. Add mushrooms to pan; saut 3 minutes or until tender.
5. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes.
6. Add tofu; cook 5 minutes.
7. Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.