Udon Noodles with Asparagus & Mushrooms

Trim and peel asparagus. Cut off 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 and cook according to package directions. About 5 minutes before noodles are done, add carrots and sliced asparagus stalks.

When noodles are tender, remove noodles and carrots and stalks from cooking water with a slotted spoon; rinse in cold water , drain, and set aside. Cook asparagus tips in cooking water until crisp-tender, about 3-4 minutes. Drain and rinse in cold water; set aside.

Heat oil in a large pot. Add ginger and mushrooms; stir-fry over medium heat until mushrooms are soft and begin to weep, about 3 minutes.

Add vegetable broth and bring to a boil. Stir cornstarch mixture into broth/mushroom mixture. Gently stir in soy sauce, cilantro, carrots, stalks, and noodles. Salt and pepper to taste. Sprinkle with tips and sesame seeds