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 |
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