Udon noodles with asparagus and mushrooms
6 servings
Ingredients
| Quantity | 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 | 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 |
| Salt and pepper to taste | ||
| 2 | teaspoons | Sesame seeds; toasted |
| milligram | Cholesterol | |
| 549 | milligrams | Sodium |
| 11 | grams | Fiber |
Directions
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