Asian Primavera with Udon Noodles

Ingredients

• 0.5 teaspoon pepper black
• 8 cups baby bok choy leaves thinly sliced
• 1 cup button mushrooms sliced
• 1.5 tablespoons sesame oil dark
• 2 ounces porcini mushrooms dried
• 4 ounces extra-firm tofu cubed
• 0.3 cup cilantro leaves fresh minced
• 2 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 0.3 cup lemon grass fresh peeled chopped
• 2 tablespoons soya sauce low-sodium
• 1 cup shiitake mushroom caps sliced
• 8 ounces udon noodles fresh thick uncooked (, round Japanese wheat noodles)
• 4 cups water hot
• 2 cups julienne-cut zucchini (1-inch)

Equipment

• bowl
• frying pan
• pot
• sieve
• wok

Directions

1. Combine hot water and dried mushrooms, and let stand 20 minutes.
2. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms.
3. Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to pot.
4. 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.
5. Heat sesame oil in a wok or large nonstick skillet.
6. Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds.
7. Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes.
8. Add bok choy, and stir-fry 3 minutes or until wilted.
9. Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture.
10. Sprinkle with cilantro.