Some nights all you want to do is throw stuff into a pot and call it dinner; this recipe fits the bill. Fresh, early summer snap peas don’t need much tinkering. Here they are just lightly blanched in the same pot as the noodles, then everything is tossed in a silky sesame-tamari sauce. The result is a light and healthful, yet totally satisfying meal– pronto!
1 (8.8 oz) package of noodles (I used black rice)
1-1½ cups fresh snap peas, cleaned and trimmed
1 scallion, thinly sliced
2-3 tbsp hemp seeds
handful of fresh basil, roughly chopped
For the sauce, whisk together/shake in a jar:
3½ tbsp tamari
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil
small squirt of agave
- Cook noodles in salted water according to package directions. At the last minute of cooking time, add the snap peas, cook for remaining minute, then drain and rinse with cold water.
- Add sauce and toasted sesame seeds to the noodles and snap peas, mix to combine. Sprinkle on the hemp seeds and garnish with fresh basil.
Yield: About 3 servings