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Asparagus
Tofu Noodle
8 scallions,
minced
2 medium garlic cloves, crushed
1 Tbsp fresh ginger root
2 Tbsp soy sauce AND 1/2 tsp crushed red pepper
1/4 fresh lemon juice AND 3 Tbsp sesame oil
3 Tbsp water AND 3 tsp brown sugar
AND 1/2 tsp salt (the Marinade)
1/2 tofu, diced small
5-6 oz noodles (vermicelli or linguine)
1 1/2 Tbsp cornstarch
2 Tbsp oil 1 lb asparagus, bottoms trimmed, and cut diagonally
into 1" pieces
12-15 fresh mushrooms, sliced
3 Tbsp toasted sesame seeds, for topping
1/ Mix the
scallions, spices and liquid together in a bowl (ingredients
up to the Tofu). Stir in the tofu, cover and set aside for 15
minutes.
2/ Cook noodles in plenty of water until al dente. Drain, rinse
under cold water, drain again.
3. Place cornstarch in a small bowl. Add 1 cup of the marinade
liquid and whisk until smooth. Add back to the marinade.
4. Stir fry asparagus and mushrooms in medium wok or skillet
in 2 Tbsp oil until just tender.
5/ Add the drained noodles and stir-fry for about 3 more minutes
on high.
6/ Whisk marinade again and add to the wok. Stir fry for 5-8
minutes more until everything is well-coated and the sauce thickens.
Top with sesame seeds and enjoy!
Yield: 4 servings
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