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Vegetarian - Vegetable Udon Saute Post by :bishop Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1167

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Vegetarian - Vegetable Udon Saute

1 oz. dried shiitake mushrooms
2 tbsp. sake or dry sherry
2 tbsp. soy sauce
2 cups water
1 medium onion
2 red or yellow bell peppers -- or 1 of each
1 lb. fresh asparagus
2 tsp. dark sesame oil
2 tsp. fresh ginger -- grated
1/2 lb. udon noodles (can substitute linguine)
2 tsp. cornstarch dissolved in 1 tbs cold water
2 scallions -- sliced on diagonal

In a small saucepan, combine shiitake mushrooms, sherry or sake, soy sauce and water. Bring to a boil, then lower heat, cover, and simmer for 15 minutes; set aside to cool.

Meanwhile, bring 3 quarts of water to a boil in a large pot. Peel and thinly slice onion. Remove seeds and cores from peppers and slice into long, thin strips. Snap off and discard tough ends of asparagus; then diagonally slice spears and tender stalks into 2" pieces.

Drain shiitake and reserve stock. Remove and discard shiitake stems; thinly slice caps.

In a nonstick skillet, saute onions in oil for 5 minutes. Stir in peppers, shiitake caps, and ginger and cook until vegetables are just tender, 5-10 minutes. Stir occasionally, adding some of reserved shiitake stockif needed.

Cook asparagus in boiling water until tender, about 3 minutes. Remove asparagus and set aside.

Cook noodles in boiling water for 7-10 minutes, until al dente. Drain and rinse noodles with cold water to remove excess starch (linguine does not need to be rinsed).

Add remaining shiitake stock and dissolved cornstarch to vegetable and simmer until sauce thickens. Stir in asparagus and cooked noodles and gently toss to coat and heat noodles.

Sprinkle with scallions and serve.
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