Dragonfire Noodles

Are you looking for a vegetarian noodle recipe that comes with a kick? Hazel made these firey noodles during one of our Iron Chef challenges.

• ~15 ounces of soba noodles or whole wheat pasta*
• 2 cups chopped fresh broccoli
• 1 bunch of asparagus, cut in bite-sized pieces
• 1 cup shredded carrots
• 2 tbsp toasted sesame seeds (lightly toast them in a dry skillet or buy toasted seeds)
• 1/2 cup green onions, chopped
• 1/4 low sodium soy sauce*
• 1 tbsp chili garlic sauce (or other hot sauce or chili flakes, adjust amount based on desired spice level)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tsp aji-mirin (rice wine), optional

1. Cook the noodles according to the package directions. In the last minute of cooking, add the broccoli and asparagus to the pot. When finished cooking, drain and rinse with cool water to stop the cooking and rinse away the starch that makes the noodles stick together.
2. In a large bowl, toss the noodle mixture with the carrots, sesame seeds, and green onions.
3. Make the sauce by whisking together the soy sauce, chili garlic sauce, rice vinegar, sesame oil, and aji-mirin. Pour the sauce over the noodles and toss well. Serve at room temperature or chilled.

*Gluten free: This dish can be made gluten free by substituting rice or other gluten free noodles and using a gluten free tamari (soy sauce). If using full-sodium soy sauce, reduce the amount by 1/4 to 1/2 (down to 2-3 tablespoons).

Recipe Source: Get Natured