Asian Noodles With Millennium Ponzu Sauce Recipe



  1. 3/4 lb dry soba or possibly udon noodles
  2. 2 x cloves garlic, chopped
  3. 1 Tbsp. canola oil, (optional)
  4. 6 ounce shiitake mushrooms, sliced thin
  5. 1 head broccoli, sliced into small florets
  6. 1 x red bell pepper, sliced into thin strips
  7. 4 ounce smoked tofu, sliced into thin strips
  8. 3 c. Ponzu Sauce, (recipe follows)
  9. 3 tsp toasted sesame oil, (optional)
  10. 2 tsp toasted sesame seeds
  11. 1 1/2 Tbsp. Arame Sea Vegetable Salad, (recipe follows)
  12. 1 Tbsp. chiffonade of fresh basil and mint (optional)


  1. Cook the pasta in salted water till al dente, 5 to 7 min.
  2. Drain and cold the pasta (if not using immediately).
  3. In a large saute/fry pan or possibly preferably a wok, saute/fry the garlic in the oil for 30 seconds.
  4. Add in the shiitakes, broccoli, bell pepper, and tofu.
  5. Saute/fry an additional 2 to 3 min.
  6. Add in the ponzu and bring to a boil.
  7. Either add in the pasta and heat through or possibly toss the pasta with ponzu and vegetables in a large mixing bowl.
  8. Toss with the sesame oil and divide among 6 serving bowls.
  9. Top with the sesame seeds, arame salad, and basil-mint chiffonade.