Ingredients
- 8 ounces dry noodles- soba noodles, linguini, rice noodles or gluten free noodles
- 1 small bunch asparagus -8 ounces
- 4 ounces snow peas
- 1 small bunch broccolini – or sub broccoli or green beans -8 ounces
- 8-16 onces edamame ( shelled)
- 8 ounces baked tofu ( or seared tofu, pressed tofu, or sub chicken breast)
- 3-4 generous handfuls baby spinach- 4 ounces, more to taste
- 3 scallions- sliced
- Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
- ⅓ cup olive oil
- 2 tablespoons sesame oil
- ⅓ cup soy sauce or gluten free Bragg’s liquid amino acids
- ¼ cup rice wine vinegar
- 3 tablespoons brown sugar (or coconut sugar or palm sugar)
- 1 tablespoon chili sauce ( like sambal olek or sriracha)
- 2 tablespoons finely chopped ginger
- 3 fat cloves garlic- finely minced
Instructions
Bring a large pot of salted water to boil for the pasta and cook pasta according to directionsMake the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
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.
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).
Serve in bowls with optional garnishes.
Notes
Baked tofu or pressed tofu can be found at Trader Joes or many upscale markets or Asian Markets.link from https://www.feastingathome.com/jade-noodles/
