Guest guest Posted July 13, 1999 Report Share Posted July 13, 1999 * Exported from MasterCook * Asian Noodle Supper Recipe By :Vegetarian Times, June 1998, page 26 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Pasta & Pasta Sauces Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces udon noodles or spaghetti 1 tablespoon cornstarch 3 tablespoons cold water 1/3 cup tamari or soy sauce 1 tablespoon dark roasted sesame oil 1 tablespoon mirin or seasoned rice vinegar 2 teaspoons minced fresh gingerroot 2 teaspoons minced garlic 1 teaspoon sugar 1/2 teaspoon crushed red pepper flakes 10 1/2 ounces packaged extra-firm tofu 4 ounces mung or lentil or adzuki sprouts (or a combination) 4 ounces snow pea sprouts or onion or red clover sprouts (or a combination) 4 SERVINGS DAIRY-FREE Udon are Japanese wheat noodles that are nearly as wide as spaghetti. They are sold in Asian markets and natural food stores. If not available, spaghetti makes a good substitute. Bring large pot of water to boil. When water boils add salt and noodles, stirring to prevent sticking. Cook according to package directions, stirring occasionally. Meanwhile, in medium bowl, combine cornstarch and water, mixing until smooth. Stir in tamari, sesame oil, mirin, ginger, garlic, sugar and pepper flakes; mix well. Heat large nonstick skillet over medium-high heat. Add tamari mixture and tofu; stir-fry until tofu is hot and sauce thickens, 2 to 3 minutes. Add sprouts; stir-fry just until sprouts are heated through, about 1 minute. Drain noodles and transfer to serving bowl. Add tofu mixture and toss to mix. PER SERVING: 352 CAL.; 21G PROT.; 8G TOTAL FAT (1G SAT. FAT); 50G CARB; 0 CHOL,1,880MG SOD, 3G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Primavera with Udon Noodles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : International July/Aug '98 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups hot water 2 ounces dried porcini mushrooms (3 cups) 8 ounces uncooked udon noodles (thick round fresh Japanese wheat noodles) or spaghetti 2 tablespoons low-sodium soy sauce 1/2 teaspoon black pepper 1 1/2 tablespoons dark sesame oil 1 cup cubed extra-firm tofu (about 4 ounces) 1/4 cup chopped peeled fresh lemon grass 2 tablespoons minced peeled fresh ginger 2 garlic cloves -- minced 2 cups julienne-cut zucchini (1-inch) 1 cup sliced button mushrooms 1 cup sliced shiitake mushroom caps 8 cups thinly sliced bok choy leaves 1/4 cup minced fresh cilantro Combine hot water and dried mushrooms, and let stand 20 minutes. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms. Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to pot. Add reserved soaking liquid, soy sauce, and pepper; bring to a boil, and cook 8 minutes or until the soaking liquid is absorbed. Stir in the reserved porcini mushrooms. Heat sesame oil in a wok or large nonstick skillet. Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds. Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes. Add bok choy, and stir-fry 3 minutes or until wilted. Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture. Sprinkle with cilantro. Serving Size: 1 1/2 cups noodles, 1 1/2 cups zucchini mixture, and 1 tablespoon cilantro Cuisine: " Asian " Source: " Cooking Light, July/August 98, p.184 " Copyright: " Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 7g Total Fat; (16% calories from fat); 18g Protein; 62g Carbohydrate; 0mg Cholesterol; 467mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3149 5496 0 0 0 5681 0 26086 0 26099 231 4197 183 0 * Exported from MasterCook * Soba Noodles with Sesame-Cilantro Pesto Recipe By :Veggie Life March 1995 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic 1 1 " pc ginger -- peeled 2 Tbsp sesame seeds -- toasted 2 bunches cilantro -- stems removed 1 Tbsp soy sauce 1 Tbsp. mirin -- a japanese rice wine juice of 1 lime 1/4 tsp Tabasco sauce 3 Tbsp sesame oil 8 oz soba noodles -- cooked In a food processor, mince garlic and ginger by dropping into shoot while machine is running. Add sesame seeds and cilantro and pulse until finely chopped. Add soy, mirin, juice and Tabasco. Turn on processor. While machine is running, slowly add sesame oil in a steady stream until oil is incorporated and pesto is smooth and creamy. Toss with hot noodles. Makes 4 servings. - - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 13g Total Fat; (34% calories from fat); 10g Protein; 45g Carbohydrate; 0mg Cholesterol; 711mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : 6.9g protein, 25g. fat | Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Udon Noodles with Asian Vegetables and Peanut Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : April '97 International Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons water 1/4 cup reduced-fat creamy peanut butter 2 tablespoons brown sugar 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 1/2 teaspoons minced peeled fresh ginger 1 1/2 teaspoons dark sesame oil 1/2 teaspoon cornstarch 1/2 teaspoon chile paste with garlic (optional) 2 garlic cloves -- minced 8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) OR 8 ounces uncooked spaghetti 4 cups sliced bok choy 2 cups snow peas -- halved crosswise 1 cup shredded carrot Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside. Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat. Serving Size: 2 cups Cuisine: " Asian " Source: " Cooking Light, April 1997, p.186 " Copyright: " Cooking Light " Yield: " 8 cups " - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 9g Total Fat; (20% calories from fat); 15g Protein; 62g Carbohydrate; 0mg Cholesterol; 468mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Chile paste with garlic can be found with other ethnic foods in the supermarket. It can be omitted if you prefer a not-so-hot sauce. If udon noodles are difficult to find, try an Asian market. Nutr. Assoc. : 0 25051 0 0 0 26086 0 0 27232 620 2130706543 0 1405 183 0 4921 Quote Link to comment Share on other sites More sharing options...
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