I got this recipe from Gormandize with A-dizzle & K-bobo blog. I changed the Udon noodles for Soba noodles to make it gluten free but they were a bit gluggy so I think it would be nicer with rice noodles.
I also found it a bit bland so I added some extra soy sauce and it was lovely!
Asparagus and Shitake Mushroom Noodles
400g dried shitake mushrooms
4 cloves garlic, sliced
1 bunch asparagus, sliced into 3rds
1 tin baby corn spears or stir fry mix, drained
1 packet of fried tofu puffs, sliced in half (I think next time I would used firm tofu and fry it)
500g packet of soba noodles (100% buckwheat)
1/3 cup strong stock
4-5 tbsp soy sauce
2 tbsp cornstarch
3 tbsp sesame oil
Soak the dried shitake mushrooms in 1 cup of boiling water for 30 minutes, then remove and set liquid aside.
Heat 1-2 tbsp of the mushroom liquid in a wok and fry the garlic until soft.
Cook noodles according to packet instructions, drain and set aside.
Add the shitake mushrooms and fry, stirring constantly for 4-5 minutes, adding more liquid if it begins to dry out.
Add the asparagus and baby corn or stir fry mix and stir until the asparagus is just cooked but crisp.
Stir in the tofu puffs and noodles.
Add the mushroom liquid, stock and soy sauce and heat through (if you like it saucier you may want to add a bit more water or stock).
Add the cornstarch to 1/3 cup of cold water and stir until it is all dissolved and there are no lumps, add the sesame oil to the cornstarch mixture.
Once the stuff in the wok starts to simmer, slowly add the cornstarch while stirring constantly.
Once heated through turn off the heat and continue to stir, the sauce will thicken on standing for a few minutes then serve.