Udon noodles with asparagus and mushrooms

Yield: 6 servings

Measure Ingredient
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
288 \N Calories
11 grams Protein
3 grams Fat
51 grams Carbohydrate
1¼ cup Vegetable stock
2 teaspoons Cornstarch mixed with
1½ tablespoon ;water
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
\N milligram Cholesterol
549 milligrams Sodium
11 grams Fiber


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

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