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Categories:
warm water porcini mushrooms udon noodles soy sauce black pepper dark sesame oil Lemon Grass fresh ginger garlic julienne-cut zucchini button mushrooms shiitake mushroom choy fresh cilantro
Viewed: 100 - Published at: 7 years agoIngredients
- 4 c. warm water
- 2 ounce dry porcini mushrooms, (3 c.)
- 8 ounce uncooked udon noodles, (thick round fresh Japanese wheat noodles) or possibly spaghetti
- 2 Tbsp. low-sodium soy sauce
- 1/2 tsp black pepper
- 1 1/2 Tbsp. dark sesame oil
- 1 c. cubed extra-hard tofu, (about 4 ounces)
- 1/4 c. minced peeled fresh lemon grass
- 2 Tbsp. chopped peeled fresh ginger
- 2 x garlic cloves, chopped
- 2 c. julienne-cut zucchini, (1-inch)
- 1 c. sliced button mushrooms
- 1 c. sliced shiitake mushroom caps
- 8 c. thinly sliced bok choy leaves
- 1/4 c. chopped fresh cilantro
Method
- Combine warm water and dry mushrooms, and let stand 20 min.
- Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.
- Cook noodles in boiling water 3 min, omitting salt and fat, and drain.
- Return noodles to pot.
- Add in reserved soaking liquid, soy sauce, and pepper; bring to a boil, and cook 8 min or possibly till the soaking liquid is absorbed.
- Stir in the reserved porcini mushrooms.
- Heat sesame oil in a wok or possibly large nonstick skillet.
- Add in tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds.
- Add in zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 min.
- Add in bok choy, and stir-fry 3 min or possibly till wilted.
- Divide noodle mix proportionately among 4 shallow bowls, and top with zucchini mix.
- Sprinkle with cilantro.
- Serving Size: 1 1/2 c. noodles, 1 1/2 c. zucchini mix, and 1 Tbsp.
- cilantro
- Cuisine:"Asian"
