Udon Noodles with Walnuts and Pomegranates Recipe | Vegetarian Times Skip to main content

Udon Noodles with Walnuts and Pomegranates

This pasta is the perfect example of how a few pomegranate seeds can make a simple dish spectacular.



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1 10.25-oz. pkg. dried udon noodles
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1 lb. broccoli, cut into small florets (about 3 cups)
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1 small red bell pepper, diced (about 1 cup)
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2 Tbs. toasted walnut oil, divided
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1 12-oz. pkg. extra-firm tofu, drained and cubed
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2 cloves garlic, minced (about 2 tsp.)
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¼ cup chopped walnuts
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1 Tbs. maple syrup
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1 cup fresh pomegranate seeds
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5 green onions, white and green parts chopped (about ⅓ cup)


1. Cook noodles in boiling salted water 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.

2. Heat 1 Tbs. oil in skillet over medium heat. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. Remove from heat, add garlic, and stir 30 seconds, or until garlic is fragrant. Stir in walnuts, maple syrup, and remaining walnut oil.

3. Toss pasta mixture with tofu mixture, pomegranate seeds, and green onions.

Nutrition Information: 

16 g
Total Fat: 
12 g
Saturated Fat: 
1 g
44 g
0 mg
185 mg
5 g
7 g
Serves 6

Comments on this Recipe

This is a very satisfying dish, I used olive oil because I didn't have walnut oil. The crunch of the pomegranates and walnuts contrast the softness of the noodles.

Looks delicious, and easy to cook. I'm going to try the 3 recipes. Thanks you .