Tips:

• Other vegetables that would work instead of or in addition to peas are baby corn, purple cabbage (lightly sauteed or raw and crunchy), snow peas or sugar snap peas, and sauteed broccoli.
• Many times, I skipped the jalapeño pepper and lemon rind, and still loved this dish, so I have noted them as optional. If you are not fond of tofu or cilantro, you could leave those out as well.

Notes: 

• Note the cooking time of the noodles. This is one time when you are going to undercook the noodles and it totally works. You want your noodles to be chewy, not mushy.
• If you are new to eating and cooking tofu and are wondering if the process in this recipes cooks it long enough – don’t worry. You can eat tofu out of the package, because it is already cooked. When purchasing tofu, you will see that there is silken, firm and extra firm varieties. For this recipe I find that firm or extra firm works well.
• This method of cooking the peas is called “blanching.” You cook the food (usually a vegetable) just a short time and then immerse it into cold water to stop the cooking.
• The original recipe calls for sprigs of cilantro, and while this looks nice, I prefer to chop it up when eating it.
• I am loath to just throw out all of that yummy broth, even if the noodles have cooked in it. Pasta water is often used to thicken sauces, so why not use this broth in a stir fry later in the week? I did it and it worked out great! Joel Gamoran, author of “Cooking Scrappy” would be proud, I think. Just be sure to refrigerate the broth and use it within a week.
• The original recipe serves two, but you don’t need to double all of the ingredients in order to make four servings. I played with the amounts, buy using the same ratios for the broth, until I found the right amounts.