Udon Noodles with
Asparagus & Mushrooms
Select pencil-thin Asparagus. If you can't find shiitake mushrooms, substitute another variety.
- 2 pounds fresh asparagus
- 12 ounces whole wheat Udon noodles
- 3 large carrots, julienned
- 2 teaspoons sesame oil, or lemon-pepper oil
- 1/2 Tablespoon fresh ginger root, pureed
- 1/2 pound shiitake mushroom, thinly sliced
- 1 1/4 cups Vegetable Broth
- 2 teaspoons cornstarch, mixed
with 1 1/2 TBS water
- 1 Tablespoon soy sauce, or to taste
- 1/4 cup chopped cilantro
- salt and pepper, to taste
- sesame seeds
Trim & peel asparagus. Cut off TIPS and set aside. Cut stalks on the diagonal in 1/2-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, add carrots and sliced asparagus stalks. When noodles are tender, remove noodles and carrots and stalks from cooking water with a slotted spoon; rinse in cold water , drain, and set aside. Cook asparagus TIPS in cooking water until crisp-tender, about 3-4 minutes. Drain and rinse in cold water; set aside.
Heat oil in a large pot. Add ginger and mushrooms; stir-fry over medium heat until mushrooms are soft and begin to weep, about 3 minutes. Add Vegetable broth and bring to a boil.
Stir cornstarch mixture into broth/mushroom mixture. Gently stir in soy sauce, cilantro, carrots, stalks, and noodles. Salt & pepper to taste. Sprinkle with TIPS and sesame seeds
Amount Per Serving:
Calories 437 - Calories from Fat 43
Percent Total Calories From: Fat 10%, Protein 16%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 54mg, Sodium 664mg, Total Carbohydrate 81g, Dietary Fiber 6g, Protein 17g, Vitamin A 14198 units, Vitamin C 54 units, Calcium 0 units, Iron 5 units