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Christian Vegetarian Association Presents:
Take Heart!
Noodles and Nuts

Yield: 4 to 6 servings


1 (14-to 16-ounce) package of Japanese soba noodles

2 tablespoons organic canola oil

3 garlic cloves, minced

1 (1-inch) piece fresh ginger, peeled and minced

1 large broccoli crown, coarsely chopped

3 ripe tomatoes, chopped

2 celery stalks, chopped

1 small onion, chopped

1 cup water

1/2 red bell pepper, diced

2 teaspoons sesame oil

1 teaspoon umeboshi vinegar or rice vinegar

1 cup whole almonds

Salt and freshly ground pepper

1 green onion, finely chopped


1. Cook the noodles in boiling water until tender, according to the package directions. While the noodles are cooking, heat the canola oil in a large deep skillet. Add the garlic and ginger and cook over high heat for 1 minute.

2. Add the broccoli, tomatoes, celery, onion, water, bell pepper, sesame oil, and vinegar, and cook and stir for 2 to 4 minutes, until the vegetables are crisp-tender.

3. Grind the almonds into a fine, slightly chunky meal in the food processor. Add to the simmering vegetables and stir for 1 to 2 minutes, or until thickened. Season with salt and pepper.

4. Drain the noodles and add them to the vegetable mixture, a little at a time, stirring with a wooden spoon to distribute them evenly. Adjust the seasonings, if needed.

5. Heap the noodles and vegetables on a large platter and garnish with the green onion.  

Your question and comments are welcome

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