• 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.

In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Noodle Bowls With Green Veggies is the right choice that will satisfy all your claims.