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|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 61
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