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Spring Vegetable Noodles

On a cold and drizzly spring day, a hearty meal is just what we need. This recipe uses radishes and collard greens, but it can easily accommodate different vegetables based on the season as well as different types of proteins, noodles, and garnishes, so feel free to make substitutions, additions, and subtractions to taste. Serves 2-3.

From Marketplace:

  • If not using tofu, substitute with boneless pork chop (Low Tide Farms)

  • Radishes (Josi Farms)

  • Collard greens (Fawcett Creek Farm or Mountains to Rivers Ranch or Josi Farms)

  • Red or green scallions (Fawcett Creek Farm or Mountains to Rivers Ranch or Josi Farms)

  • Hazelnuts (for garnish) (Baird's Humble Hazelnuts)

  • Jacobsen's salt/pepper blend (Jacobsen Salt Co.)

  • Optional: Chicken or duck egg (Mountains to Rivers Ranch or Josi Farms)

Other Ingredients:

  • 2 noodle packets (Any type of Asian noodle, including basic Ramen, will work fine)

  • Tofu (if using)

  • Oil (peanut or vegetable)

  • Soy sauce

  • Hoisin sauce

  • Mirin or sake

  • Sesame oil

  • Optional: Chili sauce/oil

  • Sichuan peppercorns


"Cold-frying" is an unexpectedly simple, authentic Chinese technique for cooking tofu to achieve a crispy exterior with no oil-splatter mess.

To cold-fry salt and pepper tofu (or to cook meat on the stovetop if not using tofu):

  1. Press excess water out of your tofu (if using) by placing a plate on top of it and adding a little bit of weight on top. Leave it for at least 20 minutes. Pour off residual water.

  2. Cut protein into bite-sized pieces. If using tofu, dry them gently with a paper towel. Sprinkle protein with salt/pepper mix, pressing it in.

  3. Using a nonstick pan, preferably with high sides, add protein, and cover fully with oil of your choice. To make it a little bit spicier, you can throw a teaspoon of Sichuan peppercorns into it too.

  4. Turn heat to medium or medium-high, bringing oil slowly to a light boil. Once oil is boiling, reduce heat to medium. Starting with cold oil prevents splattering and helps create a crispy exterior and soft interior.

  5. Cook tofu til golden brown, or pork through, flipping occasionally. This typically takes around 15 minutes from when your oil begins to boil. When done, remove and place on paper towels to drain.

  6. Either use the protein as-is, or toss it with sauce to coat (use a mix to taste of soy, hoisin, sesame oil, and/or chili sauce/oil).

Sautéed Radishes:

  1. Peel radishes and cut into half-moon slices (roughly 1.5-2 cups).

  2. Melt a tablespoon or two of oil, and sauté radishes over medium heat until they are softened and caramelized.

  3. Drizzle with equal parts soy and hoisin sauce and stir until radishes are lightly coated and any excess liquid becomes syrupy.

Sautéed Collard Greens:

  1. Remove large cores from each leaf, then roll greens into a bundle and slice into fine shreds (roughly 2 cups).

  2. Slice whites sections of green onions into thin rounds (roughly 1/3 cup).

  3. Heat sesame oil, then add scallion and collards and saute until soft (reducing heat if needed).

  4. Drizzle with soy sauce and mirin or sake to taste (as well as chili sauce or chili oil if desired).


  1. Boil noodles as per package instructions. Drain. 

  2. Season noodles with a drizzle of soy sauce (and chili sauce or chili oil if desired) and stir well. 

Garnish options

  • Chopped hazelnuts

  • An egg fried the way you like it

  • Sliced green or red scallions

Assemble a plate or bowl by layering noodles, then protein and veggies, then garnish with an egg, cashews, and/or green onions. Enjoy!


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