The vegetable mixture needs some soy sauce or salt. Otherwise, I thought this was a decent, filling dish.
Asian Primavera with Udon Noodles
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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
- 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
- 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.
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