Asian Primavera with Udon Noodles

Yield:

4 servings (serving size: 1 1/2 cups noodles, 1 1/2 cups zucchini mixture, and 1 tablespoon cilantro)

Recipe from

Nutritional Information

Calories 383
Caloriesfromfat 19 %
Fat 8.1 g
Satfat 1.2 g
Monofat 2.5 g
Polyfat 3.5 g
Protein 15.2 g
Carbohydrate 63 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 6.3 mg
Sodium 347 mg
Calcium 212 mg

Ingredients

4 cups hot water
3 cups dried porcini mushrooms (about 2 ounces)
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
2 tablespoons low-sodium soy sauce
1/2 teaspoon black pepper
1 1/2 tablespoons dark sesame oil
1 cup cubed extra-firm tofu (about 4 ounces)
1/4 cup chopped peeled fresh lemon grass
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (1-inch) julienne-cut zucchini
1 cup sliced button mushrooms
1 cup sliced shiitake mushroom caps
8 cups thinly sliced bok choy leaves
1/4 cup minced fresh cilantro

Preparation

Combine hot water and dried mushrooms, and let stand 20 minutes. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.

Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to pot. Add reserved soaking liquid, soy sauce, and pepper; bring to a boil, and cook 8 minutes or until the soaking liquid is absorbed. Stir in the reserved porcini mushrooms.

Heat sesame oil in a wok or large nonstick skillet. Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds. Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes. Add bok choy, and stir-fry 3 minutes or until wilted.

Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture. Sprinkle with cilantro.

Note:

July 1998