Udon Noodles with Asparagus & Mushrooms Recipe

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

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

17 Applebee's Copycat Recipes Revealed - Finally!

If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.