Packed with spring-time veggies – snap peas + asparagus – this Sesame Noodle Bowl is quick + simple to fix. Tossed with a light sesame-soy sauce and you’ll be back outside enjoying the nice weather in a snap!
Asparagus and snap peas are one of the first veggies to pop up in my garden. Every garden should have asparagus – it’s a perennial plant – so it comes up every year without any fuss. When you break off a fresh stalk of asparagus – water just gushes out of the stem – it’s tender and juicy – not like the poor stalks with shriveled dry ends that sit on the grocery store shelves. I highly recommend it for your garden.
Then there are snap peas – also super easy to grow and the sweetest thing to eat straight from the pod. They like the early spring weather, so you can plant them in March/April depending on your growing zone. Plus they do wonders for your soil – fixing nitrogen to provide energy for the next crop you plant in their place.
The prep for this dish is super quick. Use any quick-cooking Asian noodle – my soba noodles took 4 minutes! I frequently use these noodles because they are so easy to work with – another favorite is this Curly Coconut Curry Noodle Bowl.
While the noodles boil, sauté asparagus, snap peas and portabella mushrooms. Toss it all together with a light sauce, heat it through and you’re done!
#1: Mushrooms should be plump and juicy after cooking – retaining the moisture they hold. Adding salt too early in the cooking process draws the water out and leaves you with thin, sad mushrooms. Keep them plump by adding salt at the end of cooking.
#2: Snap peas have a stringy side attached to the stem. Snap off the stem and pull off the tough string that runs along the length of the pod. Skipping this step will result in a mouthful of stringy fibers that you won’t enjoy chewing!
This healthy sesame noodle bowl can be made ahead of time if you like to prep for the week
and you can swap in any vegetables you have on hand.
- 3 oz soba noodles or any other quick cooking asian noodles
- 1 cup roughly chopped portabella mushrooms
- 1 cup snap peas, stems/strings removed and cut in half (see tips above)
- 4-5 stalks asparagus, cut into bite sized pieces
- 2 Tbs sesame oil, divided
- 1 Tbs soy sauce
- 2 tsp rice vinegar or white wine vinegar
- 1 small clove garlic, finely chopped
- 1 Tbs finely chopped chives or scallions, to top
- 1 Tbs toasted sesame seeds, to top
- Optional addition: a little sriracha to spice it up!
- Prepare noodles according to package instructions. When cooked, drain and set aside until ready to toss with vegetables.
- While the noodles are cooking, in a large sauté pan, cook all vegetables in 1 Tbs sesame oil over medium-high heat. The pan should be big enough to accommodate the noodles to mix it all together in the end.
- In a small bowl, whisk 1 Tbs sesame oil, soy sauce, vinegar, + garlic.
- When vegetables are just tender (I like a little crunch!) - add noodles and sauce. Mix until heated through - about 2 minutes.
- Top with chives and sesame seeds.