Sesame Noodle Bowl with Spring Asparagus
Recipe Type: Main, Side
Cuisine: Vegetarian, Asian
Serves: 3 servings
Bring fresh flavors of ginger, scallions, and asparagus to a chewy bowl of Chinese noodles with toasted sesame notes. Serve with spicy chili sauce for heat.
  • 10-ounces of Chinese 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
  • ½ cup of teriyaki sauce
  • 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
  1. 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.
  2. Combine the ginger, teriyaki sauce, rice vinegar, sesame oil and honey or sugar in a bowl and set aside.
  3. 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!
For this recipe I use Wel-Pac Chinese Noodles ( also used for making chow mein) . I find them in my regular market. Soba 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.
Recipe by Honest Cooking at