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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)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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