Dinner comes together quickly in this flavor-packed noodle recipe with asparagus, miso and tender mahi-mahi.
I think one of the best parts is that all the ingredients used in Thai cooking ar pretty interchangeable. I don’t know if I’ve told you guys this but my day-to-day style of cooking usually involves a lot of winging it and using what I’ve already got on hand when I’m missing an ingredient. For that reason, dishes like this are my best friend.
This is one of those meals that you can do in just a few quick steps and alternate working on one part while waiting for another. Those are my favorite kinds because I get bored easily and I like to stay super busy in the kitchen. Plus, when you cook that way it makes the prep time fly by and you’ve got dinner on the table in no time.
I used gluten free brown rice noodles so this recipe is pretty allergy friendly. I also stuffed it full of spring veggies, but feel free to use different ones if these aren’t your favorites. Basically any kind can be subbed in here.
Tori is a food blogger with a passion for what she does. She shares all her recipes, photography, and bits about her life living in Patagnia Chile on her blog, Gringalicious.