Udon Noodles with
Asparagus & Mushrooms

6 servings

Select pencil-thin Asparagus. If you can't find shiitake mushrooms, substitute another variety.

• 2 pounds fresh asparagus
• 12 ounces whole wheat Udon noodles
• 3 large carrots, julienned
• 2 teaspoons sesame oil, or lemon-pepper oil
• 1/2 tablespoon fresh ginger root, pureed
• 1/2 pound shiitake mushroom, thinly sliced
• 1 1/4 cups Vegetable Broth
• 2 teaspoons cornstarch, mixed
     with 1 1/2 TBS water
• 1 tablespoon soy sauce, or to taste
• 1/4 cup chopped cilantro
•    salt and pepper, to taste
•    sesame seeds

Trim & peel asparagus. Cut off TIPS and set aside. Cut stalks on the diagonal in 1/2-inch slices.

Bring 3 quarts of water to boil in a large pot. Add noodles: cook according to package directions. About 5 minutes before noodles are done, add carrots and sliced asparagus stalks. When noodles are tender, remove noodles and carrots and stalks from cooking water with a slotted spoon; rinse in cold water , drain, and set aside. Cook asparagus TIPS in cooking water until crisp-tender, about 3-4 minutes. Drain and rinse in cold water; set aside.

Heat oil in a large pot. Add ginger and mushrooms; stir-fry over medium heat until mushrooms are soft and begin to weep, about 3 minutes. Add Vegetable broth and bring to a boil.

Stir cornstarch mixture into broth/mushroom mixture. Gently stir in soy sauce, cilantro, carrots, stalks, and noodles. Salt & pepper to taste. Sprinkle with TIPS and sesame seeds

Bon appetit!