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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

great vintage cooking light recipe

March 01, 2016
i thought this was really delicious, i used rice noodles instead of udon, but all the mushrooms and vegetables were great.  

jnjhill's Review

July 06, 2009
The vegetable mixture needs some soy sauce or salt. Otherwise, I thought this was a decent, filling dish.