Serves: 4

1. Pour water over dried mushrooms in small bowl. 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.

2. Cook and drain noodles as directed on package.

3. Heat oil in 12-inch skillet or wok over medium-high heat. Add onion stir-fry 3 minutes. Add all mushrooms stir-fry 3 minutes. Stir in teriyaki sauce reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and, if desired, 1 tablespoon toasted sesame seed.

NUTRITION FACTS: 1 Serving (about 2 cups): Calories 285 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 930mg Carbohydrate 52g (Dietary Fiber 7g) Protein 13g % DAILY VALUE: Vitamin A 0% Vitamin C 4% Calcium 4% Iron 20% DIET EXCHANGES: 3 Starch 1 Vegetable 1/2 Fat

Tofu Teriyaki Mushroom Noodles: Cut a 1-pound block of firm tofu into 1/4-inch pieces and add with the mushrooms in step 2.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
13 BEST NONANIMAL IRON SOURCES
15 BEST CALCIUM SOURCES
Brown Rice and Lentils
California Black Bean Burgers
Cheese Enchiladas
Cheesy Polenta Bake
Chunky Vegetable Lasagna
Easy Vegetable Chow
Eggplant Parmigiana
HAMBURGER SUBSTITUTES
Italian Bean Cakes
Italian Grinders
Meatless Meatball Pizza
Niçoise Tofu Skillet Supper
Rice Noodles with Peanut Sauce
Roasted Vegetable Stew
Spaghetti and Spicy Rice
THE NEIGHBORHOOD CO-OP STORE
THE VEGETARIAN PANTRY
Tempeh Stir-Fry with Yogurt Peanut Sauce
Teriyaki Noodles
Three-Alarm Spaghetti and Pinto Bean Chili
Tofu and Sweet Potato Jambalaya
VEGETARIAN BASICS
VEGETARIAN MUNCHIES TO HAVE ON HAND
VEGETARIAN SUBSTITUTIONS