Jade Noodles (Vegan soba noodles)

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Asparagus

  Raw

  100g

• Peas

  Edible-podded, frozen, unprepared

  4 oz or 113g

• Green beans

  Snap beans, raw

  100g

• Edamame

  Frozen, unprepared

  800g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 oz or 227g

• Spinach

  Raw

  300g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Sesame seeds

  Seeds, whole, dried

  100g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ⅓ cup or 80g

• Rice wine vinegar

  ¼ cup or 60g

• Brown sugar

  3 tbsp or 27g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Garlic

  Raw

  3 cloves, minced or 9g

Directions

1. Bring a large pot of salted water to boil for the pasta and cook pasta according to directions
2. Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
3. During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, snow peas, edamame) for 1-2 minutes, until they turn bright green. Drain and rinse with cold running water until chilled. Drain well and place in a large bowl.
4. Pour dressing over top and add tofu ( or chicken) and baby spinach, a handful at a time, tossing everything together well. Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).
5. Serve in bowls with optional garnishes.
6. Recipe by: Sylvia Fountaine (source: https://www.feastingathome.com/jade-noodles/)

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