Spring I: Fresh Noodles and Pea Shoots with Butter

Sunday, February 22, 2009


Spring farmer's markets are full of young new vegetables and greens that are only available for a few weeks. FC is pleased to present a series of spring market recipes that will appear from now til the end of March.

This mix of fresh noodles, pea shoots,and butter is very quick and easy to eat. My market has these green tinged 'vegetable' wheat noodles that are supposed to be extra healthy, but any fresh wheat or egg noodles will work.

For one person: Bring a saucepan of salted water to a boil. Meanwhile, chop a big handful of pea shoots into 1 inch pieces and melt 1 tbs butter in a serving bowl. You can use less butter if you want, but if you end up using olive oil for this recipe I don't want to hear about it. Add 100g fresh noodles, and wait until water comes back to a boil. Add the pea shoots to the water, and wait just until water starts boiling again. Drain well, shaking off the water, and pour into the bowl with melted butter. Stir up to coat noodles and pea shoots with butter. Serve with a squeeze of lemon.

4 comments:

Pepper said...

Have been eating this for lunch all week and love it every time. Today used spinach instead of pea shoots, and a leftover piece of ma la bacon. Not better than pea shoot/butter version, but good.

Pepper said...

Off to market to find inspiration....what is fresh at yours these days?

Faye said...

Hmmm...what is fresh in February in northern Alberta? That's a good question. I think this would work with the bagged spinach, or perhaps snow peas? Your loch ness noodles, I did try, would they work with this, or is a finer textured noodle necessary?

Pepper said...

It's March. You want a green thing tender enough to wrap around the noodles. Loch Ness noodles take a long time to cook - finer ones are best. Or you could just use the very fine dried wheat noodles..you just want a more tender noodle than regular pasta.