What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Udon Noodles with Asparagus & Mushrooms
- add review
- #36635
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds fresh thin-stalked asparagus
12 ounces whole wheat Udon noodles
3 large carrots, julienne
2 teaspoons sesame oil or lemon-pepper oil
1/2 tablespoon fresh ginger root, pureed
1/2 pound shiitake mushrooms, thinly sliced
1 1/4 cup vegetable broth
2 teaspoons cornstarch, mixed with
1 1/2 tablespoon water
1 tablespoon soy sauce, or to taste
1/4 cup chopped cilantro
salt and pepper, to taste
sesame seeds
directions
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
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more asian recipes
reviews & comments