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

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Buying Commercial Pasta
Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
Homemade Stuffed Ravioli
Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
Create-a-Pasta Dish!
Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?