Asian Primavera With Udon Noodles Recipe

• 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

1. Combine warm water and dry mushrooms, and let stand 20 min.
2. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.
3. Cook noodles in boiling water 3 min, omitting salt and fat, and drain.
4. Return noodles to pot.
5. 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.
6. Stir in the reserved porcini mushrooms.
7. Heat sesame oil in a wok or possibly large nonstick skillet.
8. Add in tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds.
9. Add in zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 min.
10. Add in bok choy, and stir-fry 3 min or possibly till wilted.
11. Divide noodle mix proportionately among 4 shallow bowls, and top with zucchini mix.
12. Sprinkle with cilantro.
13. Serving Size: 1 1/2 c. noodles, 1 1/2 c. zucchini mix, and 1 Tbsp.
14. cilantro
15. Cuisine:"Asian"

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

Taken from cookeatshare.com/recipes/asian-primavera-with-udon-noodles-70498 (may not work)