Spring is finally slowly creeping up on us, and with it come the beginnings of spring fruits and vegetables. While it is still to early for many of them to be grown outside, many local farmers have indoor facilities to grow spring crops. One of these is snow peas--which are available at the Worthington Farmers Market (along with local apples, spinach, potatoes, lettuce and several others). Here is a great recipe that highlights the wonderful crunch of pea pods with a little Asian flair--and the peanut butter provides protein. Another great use for pea pods: dip raw pea pods in hummus for a healthy snack!
1 serving soba noodles
3/4 c. pea pods
2 carrots, cut into thin, 2 inch strips
1 Tbs. peanut butter
1 tsp. curry powder
2 Tbs. orange juice
1 Tbs. peanuts, chopped (optional)
Bring a few inches of water to a boil in a pot. Add the carrots and cook until tender, but still a little firm. Remove from water and set aside. Cook the soba noodles in boiling water, 3-4 minutes. While soba noodles are cooking, cook pea pods in the same manner as carrots. They should still be slightly crunchy. Stir together the peanut butter, curry powder and orange juice. When the noodles and pea pods are done, strain (serving some of the water from the noodles) and toss with carrots and sauce. Add enough of reserved water to reach desired consistency. Top with peanuts, if using.
You can also add pieces of cooked chicken, shrimp or tofu if desired.
No comments:
Post a Comment