Lunch: Noodles with Carrots, Spinach, and Cabbage Mint

Recipe by Lindsay Funston This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Noodles with Carrots, Spinach, and Cabbage Mint

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 tbsp. vegetable oil
1 lb. tofu, sliced and pressed to remove water, then cut into cubes
Cornstarch, for tossing tofu
1 lb. udon buckwheat noodles
2 c. baby spinach
1/4 head red cabbage, thinly sliced
2 carrots, peeled into ribbons
1/4 c. sesame oil
2 tbsp. soy sauce
1 tbsp. apple cider or rice vinegar
1 tbsp. yellow mustard
Fresh mint, for garnish

Instructions

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.
Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.
In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard. Pour dressing into bowl and toss to combine until well coated.
Divide noodles among four bowls and garnish with mint.

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