Udon Noodles With Asparagus And Mushrooms Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh asparagus,
1 1/4 cup: Vegetable stock,
1 lbs: Whole wheat udon noodles,
2 tsp: Cornstarch mixed with,
3 large: Carrots, julienned
1 1/2 tbsp: , water
2 tsp: Lemon-pepper oil or sesame,
1 tbsp: Low-sodium soy sauce or to,
-oil,
-taste,
1/2 tbsp: Ginger root, pureed
1/4 cup: Cilantro, chopped
1/2 lbs: Shiitake mushrooms, thinly
Salt and pepper to taste,
-sliced,
2 tsp: Sesame seeds, toasted
NUTRITIONAL INFO PER SERVING
288: Calories,
mg Cholesterol,
11 gram: Protein,
549 milligram: Sodium,
3 gram: Fat,
11 gram: Fiber,
51 gram: Carbohydrate,
Directions:
Trim and peel asparagus. Cut of tips and set aside.
Cut stalks on the diagonal in 1/2-inch slices.
Bring 3 quarts of water to boil in a large pot. Add noodles; cook
according to package directions. About 5 minutes before noodles are
done, ad carrots and sliced asparagus stalks. When noodles are
tender, remoe noodles and vegetables from cooking water witha slotted
spoon; rinse in cold water and set aside. Cook asparagus tips i
cooking water until crisp-tender, about 3 or 4 minutes. Drain and
rinse in cold water; set aside.
Heat oil in a large skillet. Add ginger and mushrooms; stir-fry over
medium heat until mushrooms are soft and begin to weep, about 3
minutes. Add stock and bring to a boil.
Stir cornstarch mixture into stock. Gently stir in carrots, asparagus
stalks, soy sauce and cilantro.
Salt and pepper to taste. Sprinkle with sesame seeds and asparagus
tips.
Source: Vegetarian Times, April 94/MM by DEEANNE
Submitted By LAWRENCE KELLIE On 03-14-95
Source from luhu.jp
Cut stalks on the diagonal in 1/2-inch slices.
Bring 3 quarts of water to boil in a large pot. Add noodles; cook
according to package directions. About 5 minutes before noodles are
done, ad carrots and sliced asparagus stalks. When noodles are
tender, remoe noodles and vegetables from cooking water witha slotted
spoon; rinse in cold water and set aside. Cook asparagus tips i
cooking water until crisp-tender, about 3 or 4 minutes. Drain and
rinse in cold water; set aside.
Heat oil in a large skillet. Add ginger and mushrooms; stir-fry over
medium heat until mushrooms are soft and begin to weep, about 3
minutes. Add stock and bring to a boil.
Stir cornstarch mixture into stock. Gently stir in carrots, asparagus
stalks, soy sauce and cilantro.
Salt and pepper to taste. Sprinkle with sesame seeds and asparagus
tips.
Source: Vegetarian Times, April 94/MM by DEEANNE
Submitted By LAWRENCE KELLIE On 03-14-95
Source from luhu.jp