I got this recipe from Jae Steele's book Ripe from around here. It's actually called Spring Sesame Noodles, but it can be altered to be made all year round. I usually cut down on the tahini and add a bunch of extra veggies.
you can replace the  fiddleheads with any veggie (broccoli, brussel sprouts, etc.)
Sesame Noodles with red pepper & yellow zucchini
served with  Ginger Glazed Carrots and a spring roll