Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Serves: 6 to 8
- 1/4 cup light sesame oil
- 1 tablespoon toasted sesame oil
- 7 tablespoons soy sauce
- 3 tablespoons Chinese black or balsamic vinegar
- 31/2 tablespoons dark brown sugar
- 2 teaspoons sea salt
- 2 teaspoons chili oil
- 1 tablespoon minced ginger
- 1 garlic clove, finely chopped
- 1/4 cup chopped cilantro
Noodles and Asparagus:
- 2 pounds asparagus, trimmed and thinly sliced on a diagonal
- 1 (14-ounce) package Asian rice noodles
- 10 scallions, including the firm greens, thinly sliced
- 1/4 cup sesame seeds, toasted until lightly browned
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.
Per serving (marinade, noodles, and asparagus): 215.2 calories; 14.6g fat; 1,383mg sodium; 428mg potassium; 18.1g carbs; 3.9g fiber; 2.4g sugar; 5g protein
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