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Oriental Primavera With Udon Noodles Recipe
by Global Cookbook

Oriental Primavera With Udon Noodles
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  Servings: 4


  • 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. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.
  2. Cook noodles in boiling water 3 min, omitting salt and fat, and drain.
  3. 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.
  4. Stir in the reserved porcini mushrooms.
  5. 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.
  6. Divide noodle mix proportionately among 4 shallow bowls, and top with zucchini mix. Sprinkle with cilantro.
  7. Serving Size: 1 1/2 c. noodles, 1 1/2 c. zucchini mix, and 1 Tbsp. cilantro
  8. Cuisine:"Asian"