Takeout-Style Noodles
with Asparagus & Sesame Ginger Sauce
INGREDIENTS
- 8 oz asparagus
- 1 oz fresh ginger
- 4 radishes
- 2 tbsp sesame oil
- 3 tsp tamari
- 1 tbsp rice vinegar
- 1 tbsp peanut butter
- 2 tbsp chile garlic sauce
- 10 oz fresh ramen noodles
- ¼ cup crispy shallots
- ¼ cup peanuts
- 1 tsp vegetable oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
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.
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.
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.
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.
Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts. Dig in!