Five Spice Mushrooms with Udon Noodles

Recipe Courtesy of The Mushroom Council and Poor Girl Eats Well

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Yields: 4

Serving size: 1 cup pasta with 1 cup vegetables

Ingredients

• 1 8 oz. package white or cremini mushrooms, sliced
• ½ lb. fresh asparagus, cut into 1” pieces
• 1 8 oz. package dried udon noodles
• 5 cups of water
• 2 T cooking oil
• 2 garlic cloves, finely chopped
• ½ t five-spice powder
• Pinch of salt
• 1/3 cup tamari or soy sauce
• ¼ cup honey
• ½ tsp cayenne pepper
• ¾ tsp five spice powder

Directions

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!

Tags: Asian, cremini, Dinner, Lunch, noodles, Poor Girl Eats Well, spicy, summer dinner recipes, white button