JADE NOODLES

8 ounces dry noodles- linguini, soba, thin spaghetti, rice noodles

1 small bunch asparagus -8 ounces

4 snow peas

1 small bunch broccolini – or sub broccoli or green beans

8-16 onces edamame (shelled)

8 ounces baked tofu

3-4 generous handfuls baby spinach

3 scallions- sliced

Optional garnishes -toasted sesame seeds, avocado, cilantro

Sesame Ginger Dressing

⅓ cup olive oil

2 tablespoons sesame oil

⅓ cup soy sauce

¼ cup rice wine vinegar

3 tablespoons brown sugar

1 tablespoon sriracha

2 tablespoons finely chopped ginger

3 fat cloves garlic- finely minced

Bring a large pot of salted water to boil for the pasta and cook according to directions

Make 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 and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat.

Serve in bowls with optional garnishes.

Sylvia Fountaine

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