Chitalian Pasta

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Asian and Italian cuisines aren't typically mixed. But hey, China invented pasta, so why not?

It helps to draw a little outside the lines when you're working without meat or dairy. While it's possible to get a wide array of deep and satisfying flavors from plant based cuisine, it does require a certain Julia Child meets mad scientist approach.

1 package lo mein noodles

1 can garbanzos, plus liquid
2 tbls olive oil
2 large summer tomatoes, chunked
1 poblano, diced
1 red bell pepper, diced
1 jalapeno, minced
2 shallots, sliced
3 cloves garlic, sliced
1 ear corn, removed from cob
1/2 package silken firm tofu, shredded
2 tbls low sodium soy sauce
1 tbl chili garlic sauce
1 tbl sriracha
1 tsp salt
2 tsps black pepper

Cook all ingredients, except noodles in a large skillet. Simmer on high heat until tomatoes are tender and begin to give up their juice.

Cook noodles according to package directions.

Toss noodles with sauce components. Garnish with fresh parsley.

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