Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh asparagus 1 1/4 c Vegetable stock
1 lb Whole wheat udon noodles 2 ts Cornstarch mixed with
3 lg Carrots; julienned 1 1/2 tb ;water
2 ts Lemon-pepper oil or sesame 1 tb Low-sodium soy sauce or to
-oil -taste
1/2 tb Ginger root; pureed 1/4 c Cilantro; chopped
1/2 lb Shiitake mushrooms; thinly Salt and pepper to taste
-sliced 2 ts Sesame seeds; toasted

----------------NUTRITIONAL INFO PER SERVING---------------------
288 Calories mg Cholesterol
11 g Protein 549 mg Sodium
3 g Fat 11 g Fiber
51 g Carbohydrate

Trim and peel asparagus. Cut of 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, ad carrots and sliced asparagus stalks. When noodles are
tender, remoe noodles and vegetables from cooking water witha slotted
spoon; rinse in cold water and set aside. Cook asparagus tips i
cooking water until crisp-tender, about 3 or 4 minutes. Drain and
rinse in cold water; set aside.

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

Stir cornstarch mixture into stock. Gently stir in carrots, asparagus
stalks, soy sauce and cilantro.
Salt and pepper to taste. Sprinkle with sesame seeds and asparagus
tips.

Source: Vegetarian Times, April 94/MM by DEEANNE
Submitted By LAWRENCE KELLIE On 03-14-95

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