Sesame Noodles With Asparagus Tips

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup light sesame oil
  • 1
    tablespoon toasted sesame oil
  • 7
    tablespoons soy sauce
  • 3
    tablespoons chinese black vinegar or 3 tablespoons balsamic vinegar
  • 3 12
    tablespoons dark brown sugar
  • 2
    teaspoons sea salt
  • 2
    teaspoons chili oil
  • 1
    tablespoon minced ginger
  • 1
    garlic clove, finely chopped
  • 14
    cup chopped cilantro
  • Noodles and Asparagus
  • 2
    lbs asparagus, trimmed and thinly sliced on a diagonal
  • 1
    (14 ounce) package asian rice noodles
  • 10
    scallions, including the firm greens, thinly sliced
  • 14
    cup sesame seeds, toasted until lightly browned
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DIRECTIONS

  • Mix the marinade ingredients together, stirring to dissolve the sugar.
  • Bring a large pot of water to a boil. Add salt and the asparagus.
  • Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
  • Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
  • Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus.
  • Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions and sesame seeds.
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