Asian Noodles With Millennium Ponzu Sauce Recipe

• 3/4 lb dry soba or possibly udon noodles
• 2 x cloves garlic, chopped
• 1 Tbsp. canola oil, (optional)
• 6 ounce shiitake mushrooms, sliced thin
• 1 head broccoli, sliced into small florets
• 1 x red bell pepper, sliced into thin strips
• 4 ounce smoked tofu, sliced into thin strips
• 3 c. Ponzu Sauce, (recipe follows)
• 3 tsp toasted sesame oil, (optional)
• 2 tsp toasted sesame seeds
• 1 1/2 Tbsp. Arame Sea Vegetable Salad, (recipe follows)
• 1 Tbsp. chiffonade of fresh basil and mint (optional)

1. Cook the pasta in salted water till al dente, 5 to 7 min.
2. Drain and cold the pasta (if not using immediately).
3. In a large saute/fry pan or possibly preferably a wok, saute/fry the garlic in the oil for 30 seconds.
4. Add in the shiitakes, broccoli, bell pepper, and tofu.
5. Saute/fry an additional 2 to 3 min.
6. Add in the ponzu and bring to a boil.
7. Either add in the pasta and heat through or possibly toss the pasta with ponzu and vegetables in a large mixing bowl.
8. Toss with the sesame oil and divide among 6 serving bowls.
9. Top with the sesame seeds, arame salad, and basil-mint chiffonade.

udon noodles, garlic, canola oil, shiitake mushrooms, broccoli, red bell pepper, ponzu sauce, sesame oil, sesame seeds, arame sea vegetable salad, chiffonade of fresh basil

Taken from cookeatshare.com/recipes/asian-noodles-with-millennium-ponzu-sauce-70424 (may not work)