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
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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 easily vegan + gluten free
Course Dinner, Lunch
Cuisine Asian
Keyword Noodle Bowls, Vermicelli Bowls
Total Time 30 minutes
Servings 4 Generous Servings
Calories 319kcal
Author Traci York | Vanilla And Bean

Ingredients

  • 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)

For the Sauce:

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 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. 

Notes

*For a vegan option, omit the eggs and add toasted cashews or baked tofu (just baked and sliced - no marinade). 

Nutrition

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