A quick and easy Asian inspired dinner recipe with bold flavors and seasonal spring ingredients stir fried then finished in a umami-filled sauce with rice noodles; Garlicky Asparagus and Mushroom Stir Fry with Rice Noodles is ready in about 30 minutes.
30 Minute Noodle Bowls!
Asian inspired recipes with a hint of spice are a favorite any night of the week, but make dinnertime especially something to look forward to for busy weeknights. Toss in a few seasonal veggies like asparagus mushrooms and bok choy, even better!
This Recipe Is
- veggie packed
- loads of flavor
- features rice noodles or vermicelli Noodles
If you like these Thai Ginger and Garlic Noodle Bowls or this Sesame Ginger Noodle Salad, then you’ll enjoy this recipe too.
About the Key Ingredients
- Rice Noodles: also known as rice vermicelli, these are the thin and long dried rice stick noodles. Look for them in the International section of your grocery store. I like Thai Kitchen or A Taste of Thai brands.
- Fresh Asparagus: look for medium size asparagus spears with the tips tightly closed and no signs of flowering or wilting. Individual spears should be plump, firm to the touch and have smooth skin. It adds texture and flavor to this dish.
- Baby Bok Choy: a smaller version of the large bok choy and a little more mild in flavor. It has a leafy green top with a crunchy stem, providing bulk and texture to this dish.
- Shiitake Mushrooms or Crimini Mushrooms: they’re creamy to golden brown in color and range in size from small to large. They’re ‘meaty’ in this recipe and a major flavor builder. Either mushroom may be used.
- Garlic: is a major flavor builder and adds earthy flavor.
Top your tasty stir fry with green onions and a sprinkle of sesame seeds.
Love Mushrooms? Check out my collection of 20 Vegetarian Dinner Recipe Ideas With Fresh Mushrooms.
At a Glance: How to Make Asparagus and Mushroom Noodle Bowls
You’ll use your largest sauté pan or wok. I use a 10″ pan, and while it works, it’s crowded.
- First, soak the rice noodles in cold water while you pull the rest of the ingredients together.
- Second, chop the veggies and cook up the eggs into a flat pancake. Slice.
- Third, whip up the easy stir fry sauce.
- Fourth, sear the mushrooms, then add the baby bok choy and asparagus to the pan a little at a time so each addition has time to cook.
- Next, add the garlic next then pour in the sauce. Bring to a simmer, then add the drained rice noodles. Gently toss.
- Last, add the egg slices. Toss.
Share with more Tamari or Soy Sauce, green onions, a sprinkle of sesame seeds and plenty of Siriacha.
Good to Know
About Vermicelli Noodles
Rice vermicelli noodles are a thin form of rice noodles used in Asian cooking. They are sometimes referred to as rice noodles, or rice sticks. But they’re different from cellophane noodles or bean thread noodles in that these are made from mung bean or rice starch rather than rice itself (wikipedia).
You may have seen Bean thread noodles, similar to rice noodles, but are a bit chewier. Bean thread noodles seem to pick up the flavors of the sauce more readily than rice noodles. Rice noodles have a nice, tender texture, but don’t pick up as much flavor. Both varieties can be prepared using a cold water soak method (see recipe).
Traci’s Tips
- Get Ready! Before turning on the stove, be sure to have all your veggies and sauce prepped and ready to go as this vermicelli bowl recipe comes together fast!
- Pile on the Toppings! Share garlicky asparagus, mushroom and bok choy noodle bowls with plenty of sesame seeds, scallions, Siriacha, more Tamari (or soy sauce) and Thai basil (if available).
- Hot or Cold Soak: Some rice noodle package directions indicate soaking the noodles in hot water. This has failed for me every time. I always soak in cool tap water, otherwise the noodles don’t stand up to cooking and turn to mush. Remember to cold soak.
Garlicky Asparagus and Mushroom Stir Fry with Rice Noodles
Servings:4 Generous Servings
Calories:319kcal
A quick and easy dinner recipe with bold flavors and seasonal spring ingredients stir fried then finished in a umami-filled sauce with rice noodles. Finish with spicy Sriracha, Thai basil and sesame seeds for a tasty finish! This recipe is vegetarian or easily vegan and gluten free.
Ingredients
- 6 ounces (170 grams) Thin Rice Noodles or rice vermicelli
- 5 teaspoons Sesame Oil divided
- 2 Eggs + 1 Tbs of Water whisked* (see note for vegan option)
- 8 ounces (230 grams) Shiitake or Crimini Mushrooms destemmed, sliced thin and cut into bite size pieces
- 1 pound (453 grams) Asparagus trimmed, cut into bite size pieces with tips preserved (about one bunch). Slice thicker stem pieces in 1/2 length wise.
- 2 Scallions sliced thin, green and white parts separated
- 12 ounces (340 grams) Baby Bok Choy or Pac Choi (aka Chinese Cabbage) sliced thin, into bite size pieces, leaves and stems separated
- 4 large Garlic Cloves microplained (about 1 tablespoon)
For the Sauce:
- 1 1/4 cups (275 grams) Vegetable Broth
- 4 tablespoons Tamari
- 1 tablespoons + 1 teaspoon Sriracha or to taste + more for serving
For Garnish:
- Sesame Seeds
- Tops of Scallions
- Thai Basil if available
Instructions
- In a large bowl, add the rice noodles and cover with cool tap water. These can soak while the remaining ingredients are prepared.
- Meanwhile in a large nonstick saute pan (I use a 10 inch), add 1 teaspoon of sesame oil, heat on medium and bring to a shimmer. Pour in the whisked eggs, a pinch of sea salt and a few grinds of pepper. Cook on low without stirring, flipping the 'egg pancake' in half to finish cooking for a total of about 4-5 minutes. Remove from pan and slice into thin bite size pieces. Set aside.
- To the same pan or larger pan with tall sides, heat 3 teaspoons of sesame oil and add the sliced mushrooms. Cook in an even layer on medium-low to sear, tossing and flipping the mushrooms a few times for 6-7 minutes. Add a splash of water to reduce sticking if needed. To the pan with the mushrooms add one more teaspoon of sesame oil and add the asparagus, white parts of the scallions and white stems of the bok choy. Cook on medium low for about 6 minutes, tossing and flipping the ingredients at least twice while cooking. The vegetables should be tender-crisp at the end of this stage of cooking.
- Add the garlic and stir, cooking for about 1 minute. Whisk the vegetable broth, Tamari and Sriracha together and add it to the vegetable mixture. Bring up to temperature just until the edges of the broth begin to simmer. Stir in the green leafy parts of the bok choy.
- Drain the noodles and place in the saute pan with all the veggies. Carefully toss and turn the noodles with the veggies until everything is mixed well making sure the noodles have plenty of contact with the sauce. Cook for about 1-2 minutes on medium low. The noodles will soak up the sauce and be tender, but not mushy when ready. Toss in the egg slices (or cashews*) and give the mixture another toss before serving.
- Serve with Tamari, Sriracha, sesame seeds, tops of scallions and Thai basil if using. Store leftovers in a lidded container in the refrigerator for up to three days. Gently rewarm on stovetop with a splash of water, lidded on low.
Notes
*For a vegan option, omit the eggs and add toasted cashews or baked tofu (just baked and sliced – no marinade).
This recipe is inspired by Vegetarian Times.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 319kcal | Carbohydrates: 49g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1248mg | Potassium: 716mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4961IU | Vitamin C: 49mg | Calcium: 149mg | Iron: 4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
We had asparagus and baby bok choy that needed to be used. I couldn’t imagine they could go together deliciously but my partner suggested googling a recipe – found your great recipe! We made it vegan using pumfu – I cooked the pumfu (it’s tofu-like but made from pumpkin seeds) in a manor that would mimic the thickness, texture and flavor of the egg by slicing it the thinness of what the egg would be, cooking in sesame oil with salt and pepper just like the recipe does with egg except slightly higher heat, then slicing like you did with the egg. I didn’t have vermicelli or other thin rice noodles so I used brown rice thin spaghetti. I used a lot less siracha in the sauce for me (don’t like spicy) and drizzled extra siracha over my partner’s bowl, This way the non-spicy and spice lovers at the table were all pleased. Delicious, thank you showing us that asparagus and bok choy can make a delicious dinner together!
I don’t know why I’m not seeing it, but where do I use the sesame oil??
Hi Pam! I’m sorry for the confusion… add it in steps 2 and 3. I clarified oil to sesame oil and also how many teaspoons on the ingredient list. Thank you for your note!
MY HUSBAND AND I REALLY ENJOYED THIS AND HAVE MADE IT SEVERAL TIMES!
YOUR RECIPIES ARE AMAZING! THANK YOU.
Hi Margaret! Thank you so much for coming back and leaving a note. I’m SO happy to read it and thrilled that you two are enjoying the recipe!
Delicious, thank you for creating this and letting me copy you. So good!
So happy you enjoyed it, Marie! Thank you for your note!
When I saw this recipe I knew I had to try it. Just finished. Your instructions were perfect and the pictures really helped. It tasted great! Thank you once again for a wonderful recipe and dinner.
Thank you for your note, Greg! SO happy you enjoyed the recipe! You’re most welcome! :D
Hurrah for asparagus and noodle bowls! Love asparagus any way I can fix them. Experimenting with noodle bowls this year and loving the ease and quickness of them. My husband has been loving them, too. Thank goodness he is not a picky eater. Thanks for sharing this recipe. Can’t wait to make it.
Haha! Oooh that’s so nice to have a non picky eater to cook for! It is really freeing. Indeed noodles bowls are fast, right? I’m enjoying them too.. even year round, but chilled in the Summer! I hope you enjoy the recipe Claudia! :D
Can you omit the mushrooms? i love the flavor of mushrooms just not the texture ; ) Otherwise sounds so delicious!
Hi Stefanie! Yes, omit, but in their place, I’d add more veggies like snow peas sliced thin, or more Bok Choy! I hope this helps :D