16 Mar Sesame Noodles with Vegetable and Garlic Scapes
12 ounces thin noodles
3-4 cups chopped or thinly slices vegetables: zucchini, carrots, kale, broccoli, snow peas, salad turnips, you name it
1/4 cup soy sauce
2 Tbsp honey
5 garlic scapes, chopped
2 Tbsp rice vinegar
3 Tbsp pure sesame oil
1/2 tsp hot chili oil
4 Tbsp canola oil
4 whole green onions, sliced thin
1/4 cup chopped cilantro or parsley
Bring a pot of salted water to a boil. Add noodles and cook according to directions.
Add the vegetables 2-3 minutes before the end of the cooking time. Drain the noddle/vegetable mixture and return to the pot.
Whisk all other ingredients (except green onions and cilantro/parsley) together in a bowl
Taste and adjust ingredients as needed.
Pour sauce over warm noodles/vegetables and toss to coat.
Sprinkle with green onions and herbs and toss.
Serve in a bowl with chopsticks.