Asparagus And Shiitake Mushroom Noodle Bowl

• 1 pound udon or soba noodles
• 1 32 oz. container low-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1/2 pound shiitake or button mushrooms, sliced
• 1 tablespoon vegetable oil
• 1 pound thin asparagus, halved and cut into 1-inch pieces
• 1 tablespoon toasted sesame oil (optional)
• 1 tablespoon toasted sesame seeds (optional)

1. Cook pasta according to package instructions. Set aside, keeping warm.
2. Bring chicken broth and soy sauce to a simmer in a large saucepan.
3. Meanwhile, in a large skillet over medium-high heat, saute sliced mushrooms in oil until browned, about 5 minutes. Add asparagus and broth mixture. Cook 2 minutes or until asparagus is tender.
4. Divide pasta between serving bowls. Ladle 1 cup broth into bowl and top with asparagus and mushrooms. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.

udon, chicken broth, soy sauce, shiitake, vegetable oil, thin, sesame oil, sesame seeds

Taken from food52.com/recipes/33901-asparagus-and-shiitake-mushroom-noodle-bowl (may not work)