Add an Asian twist to noodles with teriyaki sauce – perfect for dinner that’s ready in 40 minutes.
cup hot water
dried Chinese black or shiitake mushrooms (1/2 oz)
oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
tablespoon vegetable oil
large onion, sliced
package (8 oz) sliced mushrooms (3 cups)
oz fresh shiitake, crimini or baby portabella mushrooms, sliced
cup teriyaki sauce
cup chopped fresh cilantro
tablespoon sesame seed, toasted, if desired
In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
Meanwhile, cook and drain noodles as directed on package.
In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.
Cut 1-pound block of firm tofu into 1/4-inch pieces; add with mushrooms in step 3.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (about 2 cups)
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.