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.
