Yield: 6 servings
|2 pounds||Fresh asparagus|
|1 pounds||Whole wheat udon noodles|
|3 larges||Carrots; julienned|
|2 teaspoons||Lemon-pepper oil or sesame oil|
|½ tablespoon||Ginger root; pureed|
|½ pounds||Shiitake mushrooms; thinly sliced|
|1¼ cup||Vegetable stock|
|2 teaspoons||Cornstarch mixed with|
|1 tablespoon||Low-sodium soy sauce or to taste|
|¼ cup||Cilantro; chopped|
|\N \N||Salt and pepper to taste|
|2 teaspoons||Sesame seeds; toasted|
NUTRITIONAL INFO PER SERVING
Trim and peel asparagus. Cut of tips and set aside.
Cut stalks on the diagonal in ½-inch slices.
Bring 3 quarts of water to boil in a large pot. Add noodles; cook according to package directions. About 5 minutes before noodles are done, ad carrots and sliced asparagus stalks. When noodles are tender, remoe noodles and vegetables from cooking water witha slotted spoon; rinse in cold water and set aside. Cook asparagus tips i cooking water until crisp-tender, about 3 or 4 minutes. Drain and rinse in cold water; set aside. Heat oil in a large skillet. Add ginger and mushrooms; stir-fry over medium heat until mushrooms are soft and begin to weep, about 3 minutes. Add stock and bring to a boil.
Stir cornstarch mixture into stock. Gently stir in carrots, asparagus stalks, soy sauce and cilantro. Salt and pepper to taste. Sprinkle with sesame seeds and asparagus tips.
Source: Vegetarian Times, April 94/MM by DEEANNE Submitted By LAWRENCE KELLIE On 03-14-95