Takeout Noodles with Asparagus & Sesame Ginger Sauce

Ingredients

8 oz. asparagus

1 oz. fresh ginger

4 radishes

2 tbsp. sesame oil

3 tsp. tamari

1 tbsp. rice vinegar

1 tbsp. peanut butter

2 tbsp. chile garlic sauce

10 oz. fresh ramen noodles

¼ c. crispy shallots

¼ c. peanuts

1 tsp. vegetable oil

Salt

Directions

Bring a medium saucepan with 2 quarts water and 1 tablespoon of salt to a boil. Trim 1 inch off the bottom of the asparagus and slice the asparagus into 1-inch pieces. Peel and mince 2 teaspoons of ginger. Grate the radishes on the largest side of a box grater.

Add the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chile garlic sauce as you’d like to a medium bowl. Whisk the sesame ginger sauce until combined.

Once the water in the medium saucepan is boiling, add the fresh ramen noodles and cook until just al dente, 1 to 2 minutes. Drain and rinse with cool water to stop the cooking process.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced asparagus and cook until bright green and tender, 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, another 2 to 3 minutes.

Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts.

Serves 2.