Description
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.
Ingredients
Scale
- 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
- 1/2 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
Instructions
- 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!
Notes
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.
- Category: Main, Side
- Cuisine: Vegetarian, Asian