Asian Primavera with Udon Noodles

By Lv2Cook

Ingredients

• 4 cups hot water
• 2 ounces dried porcini mushrooms (3 cups)
• 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 julienne-cut zucchini (1-inch)
• 1 cup sliced button mushrooms
• 1 cup sliced shiitake mushroom caps
• 8 cups thinly sliced bok choy leaves
• 1/4 cup minced fresh cilantro

Preparation

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.

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.

Serving Size: 1 1/2 cups noodles, 1 1/2 cups zucchini mixture, and 1 tablespoon cilantro