Asian Primavera With Udon Noodles

• 4 cups hot water
• 3 cups dried porcini mushrooms (about 2 ounces)
• 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons dark sesame oil
• 1 cup cubed extra-firm tofu (about 4 ounces)
• 1/4 cup chopped peeled fresh lemon grass
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups (1-inch) julienne-cut zucchini
• 1 cup sliced button mushrooms
• 1 cup sliced shiitake mushroom caps
• 8 cups thinly sliced bok choy leaves
• 1/4 cup minced fresh cilantro

1. Combine hot water and dried mushrooms, and let stand 20 minutes. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.
2. Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to 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.
3. Heat sesame oil in a wok or large nonstick skillet. Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds. Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes. Add bok choy, and stir-fry 3 minutes or until wilted.
4. Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture. Sprinkle with cilantro.

water, porcini mushrooms, udon noodles, soy sauce, black pepper, sesame oil, lemon grass, fresh ginger, garlic, zucchini, button mushrooms, shiitake mushroom, choy, fresh cilantro

Taken from www.myrecipes.com/recipe/asian-primavera-with-udon-noodles (may not work)