6 oz. Udon noodles

1 medium red bell pepper, cut into thin strips

1 C. broccoli florets, cut into bite size pieces

1 1/2 C. snow peas

1/4 C. sliced green onions

1 med jalapeño pepper, sliced (optional)

3 T. chopped cilantro

2 T. tamari, shoyu or light soy sauce

2 tsp. grated fresh ginger

1 tsp. Asian chili-garlic sauce

1/4 tsp. salt

 

Boil Udon noodles for 4 minutes in a quart of dark vegetable broth, or chicken broth would be fine, too. Remove the noodles from the broth, rinse under cold water, drain and set aside. Bring the broth back to the boil and add the broccoli florets, red pepper and (jalapeño pepper, shrimp or chicken, if using). Cover and cook for 4 minutes. Remove from heat.  Return drained noodles to pot. Add snow peas, green onion and cilantro, and remaining ingredients. Cover and let stand off heat for another 3 – 4 minutes until snow peas and onions are crisp-tender. Serve in deep bowls with a squeeze of fresh lime juice and a sprinkling of chopped cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the wonderful broth.

 

Yield:

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Fiber: