There's lots of fresh flavor and texture in this lightly-sauced and healthy noodle bowl. A combination of scallions, ginger and tender-crisp asparagus make it a great choice for springtime. Sesame oil seasons the chewy Chinese noodles with toasty notes. I like to serve sriracha sauce on the side for a bit of chili heat. It's great with a fried egg on top too.
Sesame Asparagus Noodle Bowl Recipe
For this recipe I use Wel-Pac Chinese Noodles ( also used for making chow mein). I find them in my regular market. Soba or fresh lo mein noodles would work too. Try not to overcook the noodles. They should remain slightly chewy and not mushy. I use San-J teriyaki sauce and Trader Joe's Toasted Sesame Oil too.
Some fresh bean sprouts are delicious tossed in at the last minute. A fried egg or some crispy tofu on top is a good idea too.
- 10-ounces of Chinese noodles, soba noodles or fresh lo mein noodles (see notes for information)
- 2 bunches of asparagus, chopped (about 5-6 cups of chopped asparagus)
- 6 scallions, diced. Reserve the dark green parts for serving
- 1-inch piece of ginger, peeled and grated
- 1/2 cup of regular or lower sodium teriyaki sauce (about 9 to 10 tablespoons)
- 4 teaspoons of rice vinegar
- 3 teaspoons of honey or sugar
- 2 teaspoons of Asian sesame oil plus more for drizzling
- 2 teaspoons of sesame seeds or to taste
- Oil for cooking
- To Serve: sriracha sauce, fried egg, crispy tofu, bean sprouts
Cook the noodles according to the package instructions, rinse with cold water, drain well and set aside. You can mix some oil in the noodles to prevent them from sticking.
Combine the ginger, teriyaki sauce, rice vinegar, sesame oil and honey or sugar in a bowl and set aside.
Heat a wok or a large fry pan on medium high heat with oil. Stir fry the asparagus and the white and light green parts of the scallions until they're tender-crisp. Mix in the reserved sauce and continue to cook until the sauce bubbles and reduces a tiny bit. Stir in the reserved noodles and warm through. Drizzle a little more sesame oil on top and mix. Serve with sesame seeds, the reserved green parts of the scallions and sriracha sauce. Enjoy!