Fresh Udon Noodle Stir-Fry with Asparagus, Shiitake Mushrooms & Togarashi

Fresh Udon Noodle Stir-Fry

with Asparagus, Shiitake Mushrooms & Togarashi

Group Created with Sketch. 20 min
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500 Calories Or Less
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Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The time-honored technique of stir-frying is a quick way to heighten and seal in the varied and delicious flavors of a dish. Here, we’re stir-frying Japanese ingredients like umami-packed shiitake mushrooms and fresh udon noodles (a long and chewy variety) with a savory soy sauce. Crisp, seasonal asparagus and a dusting of vibrant spices complete this elegant dish.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Snap off and discard the tough, woody ends of the asparagus; thinly slice the asparagus on an angle, leaving the pointed tips intact.

Brown the mushrooms:
2 Brown the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

Make the sauce:
3 Make the sauce:

While the mushrooms brown, in a bowl, combine the cornstarch, soy glaze, vinegar and ½ cup of water; whisk until smooth.

Add the vegetables:
4 Add the vegetables:

Add the garlic, ginger, white bottoms of the scallions and asparagus to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the asparagus is bright green.

Add the noodles & sauce:
5 Add the noodles & sauce:

While the vegetables cook, carefully separate the noodles with your hands. Add the noodles and sauce (whisking just before adding) to the pan of vegetables; cook, stirring vigorously to coat the noodles, 2 to 3 minutes, or until thoroughly combined and the sauce has thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Snap off and discard the tough, woody ends of the asparagus; thinly slice the asparagus on an angle, leaving the pointed tips intact.

2 Brown the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

Brown the mushrooms:
Make the sauce:
3 Make the sauce:

While the mushrooms brown, in a bowl, combine the cornstarch, soy glaze, vinegar and ½ cup of water; whisk until smooth.

4 Add the vegetables:

Add the garlic, ginger, white bottoms of the scallions and asparagus to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the asparagus is bright green.

Add the vegetables:
5 Add the noodles & sauce:

While the vegetables cook, carefully separate the noodles with your hands. Add the noodles and sauce (whisking just before adding) to the pan of vegetables; cook, stirring vigorously to coat the noodles, 2 to 3 minutes, or until thoroughly combined and the sauce has thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Plate your dish: