Asparagus and Shiitake Mushroom Noodle Bowl
- Number of Servings: 6
Ingredients
1 pound udon or soba noodles1 32-ounce container low-sodium chicken broth3 tablespoons reduced-sodium soy sauce1/2 pound shiitake or button mushrooms, sliced1 tablespoon vegetable oil1 pound thin asparagus, halved and cut into 1-inch pieces1 tablespoon toasted sesame oil (optional)1 tablespoon toasted sesame seeds (optional)
Cook pasta according to package instructions. Reserve, keeping warm.
Bring chicken broth and soy sauce to a simmer in a large saucepan.
Meanwhile, in a large skillet over medium-high heat, sauté sliced mushrooms in oil until browned, about 5 minutes. Add asparagus and broth mixture; cook 2 minutes or until asparagus is tender.
Divide pasta between serving bowls; ladle 1 cup broth into bowl and top with asparagus and mushrooms. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.
Serves 6
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAMVICARS.
Bring chicken broth and soy sauce to a simmer in a large saucepan.
Meanwhile, in a large skillet over medium-high heat, sauté sliced mushrooms in oil until browned, about 5 minutes. Add asparagus and broth mixture; cook 2 minutes or until asparagus is tender.
Divide pasta between serving bowls; ladle 1 cup broth into bowl and top with asparagus and mushrooms. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.
Serves 6
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAMVICARS.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 696.7 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 1.9 g
- Protein: 7.7 g
Member Reviews
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STEPHARONI85
i used rice sticks for this recipe because the store i went to didnt have the noodles listed, i will be trying this with tofu noodles though, it was very good!!! i didnt care to much for the sesame oil, but i think i put a little too much on mine! thank you for sharing! :-) wil make again! - 11/9/11