soba
Whisk the sauce ingredients together in a small bowl and set aside. Cook the udon noodles according to package instructions, drain and set aside (you might want to drizzle a small amount of oil on the noodles to prevent them from sticking).
While the noodles are cooking, bring the 5 cups of water to a rolling boil and add the asparagus. Blanche them for no more than 45 seconds, then remove with a slotted spoon and set aside in a small bowl.
In a large skillet, heat the oil over medium high heat. Add the garlic and cook until golden brown and fragrant. Next add the mushrooms, five-spice powder and salt, and stir-fry for 1-2 minutes. Add the blanched asparagus and cook for another 2-3 minutes, until the vegetables are tender.
Finally, add the noodles & prepared sauce to the vegetables and mix well. Serve immediately and enjoy!
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1393.1mg | 48 % | |
Potassium 181.5mg | 5 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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