A quick and easy dinner with bold flavors, seasonal spring ingredients and a little crunch swimming in a umami-filled sauce; Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls. Vegetarian or Vegan + Gluten Free
When asparagus season arrives, I turn into an asparagus hoarder. It seems just as it arrives in stores, it’s gone almost as quick as pomegranate, fava beans or cherries. I feel a sense of urgency to make the most of this seasonal super star.
I used to not know what to do with fresh asparagus. But after shifting to a vegetarian lifestyle over 15 years ago, I’ve learned so many ways this lanky vegetable can be enjoyed: roasted, shaved, blanched, grilled, puréed or stir fried! What’s your favorite way?
Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls come together in under 30 minutes and in one pan! Hooray!
You’ll use your largest sauté pan. I use a 10″ pan, and while it works, it’s crowded.
First, soak the noodles in cold water while you pull the rest of the ingredients together. I’ve not bothered following rice noodle package directions after doing so landed me in the mushy noodle department. That’s no fun. Remember… soak in cold water.
Next, chop the veggies and cook up the eggs into a flat pancake. Slice the egg pancake into bite size pieces. Now you’re ready to start cooking the veggies.
Sear the mushrooms, then add all the other veggies to the pan a little at a time so each addition has time to cook. Add the garlic next. Enjoy its intoxicating aroma, then pour in the sauce. Bring to a simmer, then add the rice noodles.
Gently toss the noodles with the sauce and veggies while cooking another few minutes, adding the thin egg slices to rewarm. The noodles soak up the sauce and infuse them with flavor.
Dinner is ready.
Serve with plenty of sesame seeds, scallions, Siriacha, more Tamari and Thai basil (if available).
What’s your favorite way to enjoy Asparagus this season? Share in the comments and/or drop a link below!
Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls
A quick and easy dinner with bold flavors, seasonal ingredients and a little crunch swimming in a umami-filled sauce; Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls. Vegetarian or Vegan + Gluten Free
- 6 oz (170g) Thin Rice Noodles
- 2 Tbs Sesame Oil divided
- 2 Eggs + 1 Tbs of Water whisked* (see note for vegan option)
- 8 oz (230g) Shiitake or Crimini Mushrooms destemmed, sliced thin and cut into bite size pieces
- 1 lb (453g) Asparagus trimmed, cut into bite size pieces with tips preserved (about one bunch)
- 2 Scallions sliced thin, green and white parts separated
- 12 oz (340g) 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 Tbs)
- Sesame Seeds
- Tops of Scallions
- Thai Basil if available
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 saute pan (I use a 10" and it gets very crowded!), add 1 tsp of oil 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 3-4 minutes. Remove from pan and slice into thin bite size pieces. Set aside.
To the same pan, heat 3 tsp of 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. To the pan with the mushrooms add one more tsp of 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. Store leftovers in a lidded container in the refrigerator for up to three days.
*For a vegan option, omit the eggs and add toasted cashews or baked tofu.