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Ingredients

• 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

Description

MyRecipes Recommends That You Make This Asian Primavera With Udon Noodles Recipe From Cooking Light

MyRecipes