Jade noodles are small, flat noodles that are hand made in China, generally used in Chinese cooking. Jade is one of the five Chinese elms that grow wild in the North China Plain.
They produce a meaty dish called “jade pao,” (the soup of the thousand kinds). This dish is so delicious that I have been tempted to make it for breakfast every morning without fail!
Jade noodles are a great choice to make a healthy, tasty treat. These noodles are made from wheat grass and are very flavorful.
They are soft and yet firm enough that you can wrap them up and eat them warm. The great thing about this type of noodle is that there are many different styles to choose from such as the classic chana dal, Udon, Fried rice or even spiced vermicelli.
Here is a simple recipe for a Soba Noodle Salad incorporating a variety of green vegetables asparagus (with a spicy tomato sauce to boost the flavor), broccoli, edamame, winter squash, cabbage and snow pea – all tossed in a delicious sesame-germinated dressing. Jade noodles originated in China and were first served in Japanese restaurants in the 1970s.
I love all varieties of Chinese food and the healthy options that are now available to us in the United States. This dish combines Chinese-style vegetables with Soba Noodle flavor. Here s an easy recipe for a Soba Noodle salad incorporating green beans asparagus (or beans), broccini, edamame, spinach and snow peas – all tossed in a flavorful sesame-gum dressing.
Jade Noodles (Vegan soba noodles)Course: DinnerCuisine: asianDifficulty: Easy
Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable.
8 ounces dry noodles- soba noodles, linguini, rice noodles or gluten free noodles
1 small bunch asparagus -8 ounces
4 ounces snow peas
1 small bunch broccolini – or sub other blanchable veggies- broccoli, asparagus, snow peas, or green beans, etc -8 ounces
8 onces edamame (shelled)
8 ounces baked tofu ( or make this crispy tofu, or baked tofu, or sub chicken breast)
3–4 generous handfuls baby spinach- 4 ounces, more to taste
3 scallions- sliced
Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
salt to taste
- Sesame Ginger Dressing
3 tablespoon olive oil
3 tablespoons sesame oil
3 tablespoons soy sauce or gluten-free Bragg’s liquid amino acids
3 tablespoons rice wine vinegar
3 tablespoons brown sugar (or coconut sugar or palm sugar)
1 tablespoon chili sauce ( like sambal olek or sriracha)
1 tablespoon finely chopped ginger
3 fat cloves garlic- finely minced
- Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.
- Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
- During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, green beans snow peas, edamame) for 1-2 minutes, until they turn bright green-do not overcook! Drain well and place in a large bowl.
- Pour dressing over top and add tofu (or chicken) and baby spinach, a handful at a time, tossing everything together well. Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).
- Serve in bowls with optional garnishes. This can be served warm or chilled.
Reference : feastingathome.