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Takeout-Style Noodles

with Asparagus & Sesame Ginger Sauce

dinner

Chef's Choice Quick and Easy Spring Recipes Summer Recipes High-Protein Asparagus Hearty Vegetables Nuts Pasta Peanuts Root Vegetables Tamari Japanese Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
790
FAT
35g
CARBOHYDRATES
101g
PROTEIN
23g

MAIN INGREDIENTS

  1. 8 oz asparagus
  2. 1 oz fresh ginger
  3. 4 radishes
  4. 2 tbsp sesame oil
  5. 3 tsp tamari
  6. 1 tbsp rice vinegar
  7. 1 tbsp peanut butter
  8. 2 tbsp chile garlic sauce
  9. 10 oz fresh ramen noodles
  10. ¼ cup crispy shallots
  11. ¼ cup peanuts
  12. 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: peanuts, wheat, soy
Nutrition

TOOLS

  • Box grater
  • Medium saucepan

INSTRUCTIONS

1
Prepare the produce

Bring a medium saucepan with 2 quarts water and 1 tbsp salt to a boil. Trim 1 inch off the bottom of the asparagus and slice the asparagus into 1 inch pieces. Peel and mince 2 tsp ginger. Grate the radishes on the largest side of a box grater.

2
Make the sesame ginger sauce

Add the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chile garlic sauce as you’d like to a medium bowl. Whisk the sesame ginger sauce until combined.

3
Cook the ramen noodles

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

4
Start the stir-fry

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

5
Serve

Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts. Dig in!