Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

383 calories; calories from fat 19%; fat 8.1g; saturated fat 1.2g; mono fat 2.5g; poly fat 3.5g; protein 15.2g; carbohydrates 63g; fiber 5.8g; iron 6.3mg; sodium 347mg; calcium 212mg.
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