Oriental Pasta Stir-Fry

A beautiful and colorful whole grain pasta dish, with protein rich tofu, and abundant fresh vegetables, all in one healthy meal

Ingredients

1 Pkg. Udon Noodles, cooked and drained
1/2 c snow peas or snap peas, whole, blanched
1/2 c dried shiitake mushrooms, soaked and sliced
1 qt cremini mushrooms, sliced
1/2 c red onions, cut into rings,
Umeboshi vinegar
1/4 c dried lotus root, soaked and drained, or 1/2 c fresh lotus root sliced in thin rounds
1/4 c scallions, sliced on the diagonal
1 tlbs ginger juice (grate ginger and squeeze juice into a bowl
Shoyu
sesame oil
1 tlbs toasted sesame oil
1/2 c roasted whole cashews
1 clove garlic, minced (optional)
1 pkg. extra firm tofu, cubed, and fried in small amount of sesame oil
2 c mung bean or sunflower sprouts, raw (they will become lightly blanced when added fresh to warm ingredients)

Preparation

Coat frying pan with sesame oil and heat until warm. Add cubed tofu, brown well on all sides, and remove from pan.
Add Lotus root and saute until lightly browned, then remove from pan.
Add a splash of Shoyu, then add garlic and saute until lightly brown, and remove from pan.
Add another splash of Shoyu and add mushrooms, saute lightly for 10 min. and remove from pan.
Add another splash of Shoyu and 1/2 c water, bring to simmer, drop snow or snap peas in, and blanche for a few minutes until they turn bright green, and remove from pan.
Repeat, adding red onion rings, then drain onion and sprinkle Umeboshi vinegar and let marinate for a few minutes.
Gently toss all ingredients into the udon noodles, including toasted sesame oil, ginger juice, cashews and sprouts.
Garnish with scallions and serve on a platter.