Pesto Ponzu Chow Mein with Snow Peas
By Merry Graham, runner up in the Pestos with Panache Holiday Recipe Contest
Ingredients
1 (12 oz.) package Chow Mein Noodles (cooked and drained)
3 tablespoons garlic olive oil
1 red Serrano pepper, slivered
2 teaspoon grated ginger
1 cup coconut milk
2 cups snow peas
1 yellow squash, julienne
1/2 cup chopped cilantro (add extra for cilantro for garnish)
5 tablespoons Prosciutto and Smoked Almond Pesto
4 tablespoons Teriyaki sauce
2 tablespoons Ponzu sauce
1 tablespoons black sesame seeds or Oriental sesame seed seasoning
2 tablespoons toasted slivered almonds
Red pepper (optional)
Directions
Cook noodles as directed (al dente) on package; drain, rinse and set aside.
In a wok or large skillet, heat garlic oil over medium-high heat. Add Serrano pepper, ginger, and noodles, fry to slightly toast noodles, about 3 minutes. Turn heat to medium-low, add coconut milk, snow peas, julienne squash, cilantro, Prosciutto and Smoked Almond Pesto, Teriyaki, Ponzu sauce and stir fry for 4 minutes or until snow peas and squash are tender crisp. Adjust seasoning to taste by adding additional pesto or Ponzu sauce. Sprinkle with black and toasted sesame seeds, cilantro and almond slivers. Optional: red pepper for heat. Serves 5-6
