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Hokkien Pasta Primavera

An all-green version of this fan favorite that looks – and tastes – like springtime.

Hokkien Pasta Primavera
Recipe Serves 4
Minutes Prep 5
Minutes Cook 10
Total Minutes 15
Difficulty: easy

Ingredients

2 tablespoons olive oil

½ small white onion, sliced thinly

5 asparagus spears, cut into 2-inch pieces

1 green bell pepper, sliced thinly

2 garlic cloves, minced

1 12-ounce package Annie Chun’s ORganic Hokkien Noodles

1 bunch kale, cut into bite-sized pieces

1 cup frozen peas

¼ cup water or vegetable broth

Salt and pepper to taste

Grated parmesan cheese, for serving

Method

In a large skillet over medium heat, warm the olive oil.

Add the onion, asparagus, and bell pepper and cook until just beginning to soften, about 3 minutes. Add the garlic and a pinch of salt and cook for 1 minute.

Add the Hokkien noodles, kale, frozen peas, a water/broth and stir to combine. Heat until the kale is wilted and the noodles are warmed through. Divide between plates and top with grated parmesan.

  • Hokkien

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