Udon Noodles with Asparagus

Serves: 3
Total Calories: 465


6 ounces udon noodles
1 pound asparagus spears trimmed and cut into 1 inch pieces
1 medium red bell pepper finely diced
1/4 cup water
1 teaspoon toasted sesame oil
1 tablespoon tamari sauce or shoyu
Umeboshi Cream
1 to 2 scallion diagonally sliced
2 tablespoons toasted sesame seeds


1. Bring a large pot of water to boil, and cook the noodles according to package directions.
2. While the noodles are cooking, place the asparagus, bell pepper, and water in a skillet. Cover and bring to a boil over high heat. Reduce the heat to low and simmer 3 minutes or until the asparagus is just tender.
3. Drain the cooked noodles and return to the pot. Add the sesame oil, tamari, and the asparagus-bell pepper mixture. Toss well.
4. Place the noodles on individual serving plates. Top each serving with a large dollop of Umeboshi Cream and a sprinkling of scallions and sesame seeds. Serve immediately.

Nutritional Facts:

Serves: 3
Total Calories: 465
Calories from Fat: 23

This Udon Noodles with Asparagus recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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