Take-out Style Noodles

Place a medium saucepan of salted water on to boil for the ramen noodles. Trim about an inch from the bottom of the asparagus and cut the remaining stalks into 1 inch pieces. Peel and mince 2 tsp ginger. Grate the radishes on the largest side of a box grater.

In a medium bowl, whisk together the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chili garlic sauce as you’d like.

Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 to 2 minutes. Drain and rinse the noodles with cool water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 1 tsp vegetable oil. Add the asparagus and cook until bright green and tender, about 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, about 2 to 3 minutes.

Divide the take-out style noodles between bowls. Top with grated radishes, crispy shallots and peanuts.