This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 1 bunch asparagus, trimmed of tough ends and sliced on an angle
  • 1 bunch spring onions or leeks, whites and light greens, thinly sliced
  • 2 tablespoons canola or peanut oil
  • 4 cloves garlic, chopped or sliced
  • 1 green chili pepper, thinly sliced or chopped
  • 1 1/2 inch ginger, peeled and grated
  • 1 cup shelled fresh peas
  • 1 cup shelled fava or edamame
  • 12 ounces udon noodles or Asian buckwheat noodles
  • 1/2 cup dry crisp sake or vegetable stock
  • 1/4 cup Tamari
  • 1 tablespoon Sambal Oelek
  • 1 tablespoon toasted sesame oil
  • 1/2 seedless cucumber, julienned or cut into fat matchsticks
  • 2 bunches watercress, trimmed and picked
  • Sesame seeds, for garnish


Serves: 4


Bring a pot of water to a boil for the noodles.
Heat a large skillet over medium-high heat with 2 tablespoons oil. Sauté asparagus and onions 2-3 minutes; add garlic, chili pepper, ginger, peas and fava beans or edamame. Toss to heat through, 2-3 minutes. Add sake or stock, and reduce heat to medium low.

Drop noodles in salted water and cook according to package directions, 4-5 minutes. 
Add Tamari, Sambal and sesame oil to vegetables. 
Drain noodles, divide among 4 bowls and top with vegetables, sauce, cucumber, watercress and sesame seeds.