Essentially a pan-Asian dish combining flavors from Japan, Thailand and Vietnam. Page 207 from the March 2005 issue of Cooking Light. Modifications included Chinese chow mein noodles instead of udon, sugar snap peas instead of snow peas and more broth.

The flavor was really interesting though. It had the Asian zen (balance) of salty, sweet and sour. Sweet being coconut milk and brown sugar, sour being a good amount of lime juice, and salty being the broth and soy sauce. It was pretty spicy too, but not overwhelming. No sides, but it was pretty filling, and we had a CA white zinfandel called Fusee with it. It was sort of…off-dry with citrus and berry flavors, but went great with the spice and other strong flavors in the dish.