Recipe Review: I generally don’t choose to eat asparagus but I thought I’d give this recipe a go as is. Turns out I still don’t like asparagus not because of the taste, but because of its lack of taste! (I’d only ever eaten tinned previously which I think is repulsive). I would've much rather had perhaps a little bit of asparagus, carrots and at the end thrown in some quickly blanched sugar snap peas and/or Chinese broccoli.
Cooking time: 20 to 30 minutes Serves: 3 - 4
Preheat oven: Stove top only
- 1 package rice noodles*
- 2 cloves garlic, finely chopped
- 1/2 red onion, thinly sliced
- 1 bunch of asparagus, thinly sliced
- 2-3 carrots, sliced into strips
- 1 ripe tomato, quartered (optional)
- 2 Tbsp soy sauce, tamari, or coconut aminos
- 2 Tbsp toasted sesame oil
- 1/2 tsp sea salt
- 1 tsp sugar**
- 1/2 cup roasted unsalted peanuts, crushed
- freshly ground black pepper, to taste
1. Cook rice noodles as directed, drain and rinse with cool water. Set aside in large bowl.
2. Add 1 Tbsp of sesame oil to skillet on medium high heat, add sliced onion and garlic and saute until onion is translucent and just starting to brown-2-3 minutes.
3. Add carrots, asparagus, 1 Tbsp of soy sauce, sugar, sea salt, and black pepper to pan and cook 2-3 minutes more until asparagus is bright green and carrots are tender. Add rice noodles back into pan and toss to re-warm.
4. Add remaining sesame oil and soy sauce, crushed peanuts, and black pepper as desired. Toss well to coat, and serve immediately topped with extra peanuts, and a side of lightly salted tomato, if desired.
* I couldn't find any rice noodles today so we had it with egg noodles (I know! Not plant based but I question how much rice noodles are to begin with!)
** In keeping with our “I Quit Sugar” 8 week program I used 3-4 drops of stevia in place of sugar.