Noodle Bowls With Green Veggies

Ingredients

• 1 bunch asparagus, trimmed of tough ends and sliced on an angle
• 1 bunch spring onions or leeks, whites and light greens, thinly sliced
• 2 tablespoons canola or peanut oil
• 4 cloves garlic, chopped or sliced
• 1 green chili pepper, thinly sliced or chopped
• 1 1/2 inch ginger, peeled and grated
• 1 cup shelled fresh peas
• 1 cup shelled fava or edamame
• 12 ounces udon noodles or Asian buckwheat noodles
• 1/2 cup dry crisp sake or vegetable stock
• 1/4 cup Tamari
• 1 tablespoon Sambal Oelek
• 1 tablespoon toasted sesame oil
• 1/2 seedless cucumber, julienned or cut into fat matchsticks
• 2 bunches watercress, trimmed and picked
• Sesame seeds, for garnish