Green Noodles

 Note: Most of the green pasta is under the peas.

This has become my favorite comfort food.

From: Minka's Kitchen

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• You can use any noodle you prefer. I love Eden's Mugwort Soba, a wheat and buckwheat pasta with mugwort leaf. Its dark green color, nutty flavor, and delicate texture are great.
• The first time I made this recipe, I used frozen peas. Since then, I've tried many fresh green vegetables such as broccoli, broccolini, asparagus, and bok choy. All of them are great. Peas are convenient; I  usually have a bag in the freezer, so I can make this recipe anytime. I suspect chopped fresh sweet potato would work in this recipe.
• The whole recipe is done with one pot and one colander.
• The directions are designed to keep the vegetables crisp.
• This recipe is quick. It's best to assemble all the sauce ingredients and equipment (garlic press, spoon, knives) while (or before) you boil the water.
• Use a lot of vegetables. Aim for equal parts noodles and vegetables.

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8.8 ounce (250 g) package of Eden Mugwort Soba or another pasta

1 large bag of petite frozen peas -- or lots of fresh broccoli, broccolini (aka Aspiration), or asparagus

1 tablespoon sesame oil (or canola oil)
1-2 cloves of garlic, peeled
½ teaspoon dried herb such as basil, oregano, or marjoram or 1+ teaspoon of fresh herbs
cayenne to taste (optional)
ground cumin (optional)

2-3 tablespoons tamari (or soy sauce)

¼ to 1/3 cup tahini

2 tablespoons chopped chives, green onions, or garlic scapes (optional)

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First, decide what vegetable(s) you will use -- this will determine which set of directions to follow.

Frozen Petite Peas

• If you choose frozen peas for your vegetable, defrost them -- completely. Put them  in a colander and run water over them.  Later, they will be warmed but not fully cooked. This is done on purpose to retain their wonderful texture.
• Break the noodles in half, if you wish. Bring a pot of water to boil. Meanwhile, assemble all the sauce ingredients. If you plan to use chives, chop them now.
• Prepare the noodles according to package directions.
• When the cooking time is up, dump the peas into the pot and let them sit in the hot water for 10-30 seconds. Then pour the peas and noodles into the colander. You are warming up the peas without overcooking them.
• Drain the noodles and peas in a colander.
• Use the pot to make the sauce (below).

Fresh Broccoli, Broccolini (aka Aspiration), or Asparagus

• If you choose fresh broccoli, broccolini, or asparagus as your vegetable, wash and chop the fresh vegetables now.
• Break the noodles in half, if you wish. Bring a pot of water to boil. Meanwhile, assemble all the sauce ingredients. If you plan to use chives, chop them now.
• Prepare the noodles according to package directions. When you have 4 minutes cooking time left, add the vegetables to the boiling pot with the noodles.
• Drain the noodles and vegetables in a colander.
• Use the pot to make the sauce (below).

Sauce and Finish

• Heat the oil over a MEDIUM to LOW heat. Move quickly. You want things warm but you do not want to burn the garlic or the herb.
• Use a garlic press to crush the garlic into the oil. Add the herb. Add the cumin (optional).
• If you plan to use cayenne, add it now -- or you can wait until the very end. Remember, if you add salt after you add the cayenne, the level of "heat" will increase substantially. It's best to get the salt level adjusted before you start adding cayenne. A little cayenne goes a long way; a few shakes may be plenty. If you add the cayenne at the very end, be sure you mix it in thoroughly.
• Add the tamari and tahini and stir to blend.
• Add the noodles and vegetables, and toss to mix.
• Sprinkle chopped chives on top (optional).