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5 servings
suggest servings
| 1 | package | udon noodles | |
| 2 | tablespoons | sesame oil | |
| 1 | package | mushrooms, shitake | |
| 1 | medium | onion | sliced |
| 1 | cup | carrot | |
| 2 | cups | bok choy | |
| 2 | tablespoons | ginger | grated |
Prepare pasta.
Rinse, drain and mix with 1 tablespoon toasted sesame oil.
Set aside. Reserve shiitake soaking liquid, discard stems and slice shiitake mushrooms caps.
Heat oil, sauté onion, add carrots, shiitake and soaking liquid.
Simmer 5 minutes. Mix in greens, add pasta, shoyu, ginger and almonds.
Serve.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 86% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT
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