Garlicky Asparagus Mushroom and Bok Choy with Noodles Recipe

Garlic Asparagus Mushroom and Boc Choy Noodles in a bowl with chopsticks.

Garlicky Asparagus Mushroom and Bok Choy with Noodles Recipe

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 love my Thai Ginger and Garlic Noodle Bowls, you'll love this recipe! This recipe is vegetarian or easily vegan + gluten free.

Course Dinner, Lunch

Cuisine Asian

Diet Vegan, Vegetarian

Keyword Noodle Bowls, Vermicelli Bowls

Total Time 30

Servings Generous Servings

Calories 319kcal

Author Traci York

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

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 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