HOME > Recipes > Noodle Bowls With Green Veggies

Noodle Bowls With Green Veggies

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 bunch asparagus, trimmed of tough ends and sliced on an angle

  • 1 bunch spring onions or leeks, whites and light greens, thinly sliced

  • 2 tablespoons canola or peanut oil

  • 4 cloves garlic, chopped or sliced

  • 1 green chili pepper, thinly sliced or chopped

  • 1 1/2 inch ginger, peeled and grated

  • 1 cup shelled fresh peas

  • 1 cup shelled fava or edamame

  • 12 ounces udon noodles or Asian buckwheat noodles

  • 1/2 cup dry crisp sake or vegetable stock

  • 1/4 cup Tamari

  • 1 tablespoon Sambal Oelek

  • 1 tablespoon toasted sesame oil

  • 1/2 seedless cucumber, julienned or cut into fat matchsticks

  • 2 bunches watercress, trimmed and picked

  • Sesame seeds, for garnish

Preparation

Bring a pot of water to a boil for the noodles. Heat a large skillet over medium-high heat with 2 tablespoons oil. Sauté asparagus and onions 2-3 minutes; add garlic, chili pepper, ginger, peas and fava beans or edamame. Toss to heat through, 2-3 minutes. Add sake or stock, and reduce heat to medium low. Drop noodles in salted water and cook according to package directions, 4-5 minutes. Add Tamari, Sambal and sesame oil to vegetables. Drain noodles, divide among 4 bowls and top with vegetables, sauce, cucumber, watercress and sesame seeds.

The Tools You'll Need

You May Also Like

As a rule, turmeric works well with in Indian recipes. Here is a simple recipe...
Cafe Osher is the only kosher restaurant in the state of Wisconsin!  They are known...
Individual chicken pot pies wrapped in flaky puff pastry seasoned with fresh herbs and Dijon...