Asian Primavera with Udon Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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