Asian Primavera with Udon Noodles

Name: Asian Primavera with Udon Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 teaspoons black pepper; 2 liters thinly sliced bok choy leaves; 237 milliliters sliced button mushrooms; 2 Tbsps dark sesame oil; 57 grams cups dried porcini mushrooms (about; 113 grams cup cubed extra-firm tofu (about; 59 milliliters minced fresh cilantro; 2 Tbsps minced peeled fresh ginger; 2 garlic cloves, minced; 59 milliliters chopped peeled fresh lemon grass; 2 Tbsps low-sodium soy sauce; 237 milliliters sliced shiitake mushroom caps; 227 grams uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti; 946 milliliters hot water; 473 milliliters (1-inch) julienne-cut zucchini

Asian Primavera with Udon Noodles

Asian Primavera with Udon Noodles might be just the main course you are searching for. This recipe makes 4 servings with 369 calories, 17g of protein, and 9g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of sesame oil, porcini mushrooms, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Combine hot water and dried mushrooms, and let stand 20 minutes.

Ingredients you will need

Dried Mushrooms

Water

Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.

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Mushrooms

Equipment you will use

Sieve

Bowl

Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to pot.

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Pasta

Water

Salt

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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.

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Mushrooms

Soy Sauce

Pepper

Heat sesame oil in a wok or large nonstick skillet.

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Sesame Oil

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Frying Pan

Wok

Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds.

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Lemon Grass

Garlic

Ginger

Tofu

Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes.

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Shiitake Mushrooms

White Button Mushrooms

Zucchini

Add bok choy, and stir-fry 3 minutes or until wilted.

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Bok Choy

Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture.

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Zucchini

Pasta

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Bowl

Sprinkle with cilantro.

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Cilantro

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2liters

thinly sliced bok choy leaves 237milliliters

sliced button mushrooms 2Tbsps

dark sesame oil 57grams

cups dried porcini mushrooms (about 113grams

cup cubed extra-firm tofu (about 59milliliters

minced fresh cilantro 2Tbsps

minced peeled fresh ginger 2

garlic cloves, minced 59milliliters

chopped peeled fresh lemon grass 2Tbsps

low-sodium soy sauce 237milliliters

sliced shiitake mushroom caps 227grams

uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti 946milliliters

hot water 473milliliters

(1-inch) julienne-cut zucchini

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Dry Creek Vineyard Dry Chenin Blanc, Wine. It has 5 out of 5 stars and a bottle costs about 15 dollars.