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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 19%
  • Fat: 8.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 3.5g
  • Protein: 15.2g
  • Carbohydrate: 63g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 6.3mg
  • Sodium: 347mg
  • Calcium: 212mg

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

  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.
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