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; Garlicky Asparagus, Mushroom and Bok Choy with Noodles. If you like my Thai Ginger and Garlic Noodle Bowls, you’ll love this recipe! This recipe is vegetarian or easily vegan + gluten free.
This recipe was first published in June 2017 and has since been updated May 2022 with recipe notes and a slight change to the recipe with an increase in sauce.
Easy Asparagus Mushroom and Bok Choy with Noodles
Internationally Inspired stir fries 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! Here’s why you should give this recipe a go:
- Veggie Packed
- Seasonally Inspired
- Tons of Flavor
- Rice or Vermicelli Noodles
- Make it Vegetarian or Vegan
Ingredients You’ll Need
A few fresh ingredients and pantry staples bring this tasty easy vegetarian stir fry together. Here’s what you’ll need (see recipe card for details):
- Rice Noodles also known as Rice vermicelli
- Eggs or to make this vegan, use Tofu or Cashews
- Fresh Asparagus
- Baby Bok Choy
- Shiitake Mushrooms or Crimini Mushrooms
- Veggie Broth
- Tamari or Soy Sauce
Top your tasty stir fry with green onions and a sprinkle of sesame seeds.
Quick Guide: How to Make Asparagus Mushroom and Bok Choy Noodle Bowls
You’ll use your largest sauté pan. I use a 10″ pan, and while it works, it’s crowded. In summary, here’s how to make this mushroom and asparagus noodle bowl (see recipe card below for details):
- First, soak the rice 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.
- Second, chop the veggies and cook up the eggs into a flat pancake. Slice the egg pancake into bite size pieces.
- 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 soaked and drained rice noodles.
- Last, gently toss the noodles with the sauce and veggies, adding the thin egg slices to rewarm. The noodles soak up the sauce and infuse them with flavor.
Share with more Tamari or Soy Sauce, green onions, a sprinkle of sesame seeds and plenty of Siriacha.
What are 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).
Do Mushrooms Go Good with Asparagus?
Mushrooms and asparagus are fabulous together! They’re a classic pairing with contrasting texture. While sauteed mushrooms are meaty and chewy, in this recipe, asparagus retains its crunch so you have the best of both worlds.
What Does Bok Choy Taste Like?
Bok Choy has a leafy green top with a crunchy stem. It tastes mild and somewhat like celery. In this recipe, you’ll use baby bok choy. The stems are sauted with the other veggies, then the tops will be added at the end where they’ll gently cook and wilt.
A Few Recipe 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: 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.
- Easily vegan? Yes please! omit the eggs and add toasted cashews or baked tofu (just baked and sliced – no marinade).
- Freezer friendly? This asparagus and mushroom noodle bowl is better fresh off the stove or refrigerated up to three days. I do not recommend freezing.
More Noodle Bowls to Love
- Thai Peanut Noodle Salad
- Thai Ginger and Garlic Noodle Bowls
- Speedy Miso Spinach Mushroom Ramen
- Sesame Ginger Noodle Salad with Cashews
- Ginger Soba Noodle Bowls with Wakame
Garlicky Asparagus Mushroom and Bok Choy with Noodles Recipe
- 6 ounces (170 grams) Thin Rice Noodles or rice vermicelli
- 2 tablespoons 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:
- 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 nonstick saute pan (I use a 10 inch), 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 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 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. Add a splash of water to reduce sticking if needed. 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 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.