Sesame Noodles with Asparagus Tips

Ingredients

Marinade

• 1/4 c sesame oil
• 7 T soy sauce
• 3 T dark brown sugar
• 3 T Chinese black vinegar or balsamic vinegar
• 1 tsp Kosher salt
• 2 tsp Chili Oil (I suggest Dynasty, because it’s readily available – or you could use 1 1/2  tsp chili flakes)
• 1 T ginger, minced
• 1 clove garlic, minced
• 1/4 c cilantro, chopped

Noodles and Asparagus

• 2 lbs asparagus, trimmed and sliced on the diagonal into about 3/4″ slices (though the title indicates just the tips are used, I used the tips and stalks)
• 1 14oz package thin egg noodles or Asian vermicelli rice noodles
• 6-8 green onions (scallions), thinly sliced – both green and white parts
• 1/4 c toasted sesame seeds

Mix all the marinade ingredients together and stir until well-blended.

Bring a large pot of water to a boil.  Add the salt and asparagus; cook until bright green and tender, but still firm (2-5 minutes).  Scoop the asparagus out and rinse it under cold water; set it on a towel to dry.

Pull the noodles apart with your fingers and add them to the boiling water; give them a quick stir.  Boil until tender but not overly soft, tasting them often as they cook.  Note: depending upon your choice of noodles the cooking time can vary greatly.  Just keep tasting.  Pour the noodles into a colander and rinse with cold water.  Shake off the excess water.

Toss the noodles with all of the marinade and most of the onions and sesame seeds and asparagus.  Mound that mixture in a bowl or on a platter, then garnish with the remaining asparagus, green onions, and sesame seeds.