Japanese Vegetarian Buckwheat Noodles

1. Break off shiitake stems. In small saucepan, soak caps and stems in 2 cups (500 mL) warm water until softened, about 30 minutes. 2. Add soy sauce, sake and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Drain, reserving liquid for sauce; let cool. Discard stems; thinly slice caps and set aside. 3. Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise. Set aside. 4. In large pot of boiling water, cook noodles until tender but firm, 4 to 5 minutes. Drain and chill under cold water; drain well. Divide among 4 bowls. (Make-ahead: Cover and refrigerate sauce, mushrooms, cucumber and noodles separately for up to 8 hours.) 5. Mix wasabi powder with 1 tsp (5 mL) water and let stand for 5 minutes; whisk into sauce. Cut nori sheet into thin strips. 6. Attractively top noodles with shiitake, cucumber and radishes. Sprinkle with sauce, onion and nori. Makes 4 servings. Nutritional information Per serving: about 344 cal, 17 g pro, 1 g total fat (trace sat. fat), 74 g carb, 5 g fibre, 0 mg chol, 1,485 mg sodium. % RDI: 3% calcium, 16% iron, 3% vit A, 15% vit C, 22% folate.