The Main Ingredient – Thai Noodles with Greens

Thank you all so much for the positive feedback on the spinach ziti.  Here is recipe that is perfect for a spring dinner or lunch.

Thai Noodles and Greens

When you need to get dinner on the table quickly this is a great go to dish.  It is vegan, but you could surely adapt it to your carnivorous side by adding some grilled shrimp or chicken.  It is good hot but even better cold, so it becomes the perfect make ahead dish or exotic potluck.  It is fast and fresh and super healthy!

A few tips: Udon noodles, Almond butter and Agave Nectar can be purchased at most grocery stores but surely at any health food store.  Almond butter is much healthier than peanut butter, and is actually a nut while peanuts are a legume.  Agave Nectar is a sweetener that comes from the Agave plant – the same plant that gives you tequilla!

Ingredients:

1 package of Udon noodles.

4 cups of chopped kale or greens of your choice (i.e./beet greens, collards, chard)

1 mango, peeled and cut in ½ dice

2 tablespoons of almond butter

3- 4 tablespoons of agave nectar

1 tablespoon of olive oil

Salt to taste

Fill a large pot with about 8 cups of cold water and bring to a boil. Add the noodles and turn down heat to medium high so that it boils softly. Stir a bit to prevent noodles from sticking.  Cook for 6-7 minutes.

Meanwhile, cut up your mango and set aside.

Chop the greens, omiting the center ribs,  and rinse well in a colander, set in the sink.

In a small bowl combine the almond butter, agave nectar, olive oil and salt and stir until the “sauce” drips off of the spoon.  If needed, add more agave nectar to thin.

When noodles are done, pour the noodles and hot water into the colander with the rinsed greens.  This will wilt the greens.  Drain thoroughly and place in large serving bowl.

Mix in the almond sauce and toss well.  Top with the diced mango and serve, or cover and refrigerate.