SPICY BROCCOLI NOODLES

Japanese noodles with broccoli in a spicy almond-garlic sauce. Cucumber slices and a light miso soup make the ideal dinner companions.

SERVES 4

6 oz. udon or soba noodles

Bring a large pot of salted water to the boil. Drop in the noodles. Boil 10 to 12 minutes until tender, stirring occasionally. Drain noodles and set aside.

2 T. oil

4 cloves garlic, minced

1 small hot dried chili

¼ cup vinegar (rice or apple cider)

1 cup tamari

1 T. honey

½ cup almond butter

In a saucepan, heat oil and sauté the garlic with chili until browned. Reduce heat; add vinegar, tamari, honey, and almond butter. Stir well until thoroughly blended. Simmer for 5 minutes, but do not boil, and be careful to avoid scorching. Keep sauce warm until ready to use.

2 T. oil

1 cup onion crescents

1 red bell pepper Julienned

2 cups broccoli, sliced (stems and flowers)

Heat oil in a large wok. Stirfry onions, and broccoli for 3 minutes; add red pepper and stirfry for another 3 minutes. Add noodles and sauce to the wok, tossing well to combine. Stirfry until heated throughout.

Toasted almond slivers

Sprinkle with almond slivers before serving. Delightful hot or cold.