The main content

Noodle Bowls With Green Veggies


  • 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


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.