Asian Noodles with Peas and Greens

by jennifer on March 14, 2011

From Ben Waterman

This is a perfect potluck dish or something cool and satisfying on those hot summer nights when you just can’t bear to heat up the kitchen.

  • Sauce (to be made first so the flavors can work together)
  • 1  1 oz Can Coconut
  • 3 TBLS apple cider vinegar
  • 2 TBLS Cilantro
  • 2 TBLS Tamari
  • 3/4 TBLS grated fresh ginger ( briefly fried with 1 t-spoon freshly crushed pepper added at end– then added to sauce)
  • 3 tsp sesame oil
  • 2  tsp Seracha hot sauce (could use less–heat wise)
  • 2 tsp green Thai curry paste (could use slightly less if too hot but flavor will be slightly different)
  • 1/2 tsp brown sugar
  • 2 green onions finely cut (added raw)
  • 4 or more cloves of garlic cut and fried till brown with pinch of salt
  • About 3 bundles of udon noodles (or wide rice noodles)
  • 1 or more cups Tofu or chicken cubed and fried
  • ¼ cup Toasted sesame seeds
  •  2 cups Peas-snow or snap, trimmed and snapped in two
  • 2 carrots- cut into rounds
  • Mustard greens or spinach-leaves torn into bite-sized pieces
  1. Make sauce first to let flavors meld.
  2. Cook the chicken or tofu (a great use for leftover chicken).
  3. Cook noodles according to package directions, then rinse thoroughly in cold water and drain well.
  4. Pour noodles into a deep serving bowl and add sauce, veggies, and tofu or meat.
  5. Mix well and top with sesame seeds.
  6. Serve cold.
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