Bring fresh flavors of ginger, scallions, and asparagus to a chewy bowl of Chinese noodles with toasted sesame notes. Serve with a fried egg or spicy chili sauce for some heat.
By Jill Nammar
There’s lots of fresh flavor and texture in this lightly-sauced 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 heat and it is great with a fried egg on top too.
- 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
- 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!
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.