When I was wanting banana pudding but was out of the usual Nilla wafers, I made this recipe with graham crackers. Making it in an 8×8-inch pan quickly occurred to me after I understood that graham crackers would make creating nice, even layers a simple. Crackers soften more quickly than wafers, and it tastes wonderful. Every bite of this dessert tastes like all three components thanks to the even layering and addition of the whip cream topping.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (7 ounce) package dried udon noodles
- 1 tablespoon salted butter
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, finely chopped
- 1 cup cubed tofu
- ½ cup water
- 3 cups fresh spinach
- 3 stalks green onions, minced
- 1 tablespoon soy sauce
- 1 dash Sriracha sauce, or to taste
- ¼ teaspoon sesame seeds, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
- Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
- Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
- Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 1481 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
LOVED this except for one thing. The honey. Hated the flavor that brought with the rest of the ingredients but with that left out, 5 stars all the way!