- 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
- 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
How to Make It
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.