Peanut sauce noodles with asparagus #20minutedinner

I don’t think I’ve ever eaten as much asparagus as this year. I started to appreciate them more this year. I love their crunchiness and how easy it is to add them to other dishes. I prefer green asparagus much more than white – I think it’s tastier and… I don’t have to peel them! And how is your asparagus season going? Enjoy it while you can!

Today’s recipe is a quick Asian noodle dish with peanut sauce – in this recipe with asparagus. The recipe can be treated as a basis and the ingredients can be changed as desired, for example chickpeas, tempeh, fried tofu, string beans, mushrooms, and so on.

Peanut sauce noodles with asparagus

Preparation time: 15-20 minutes

3 dinner portions

  • 2 carrots (or 3 smaller ones)
  • Half a bunch of green asparagus (about 10 pieces)
  • 1 tbsp oil

  •  2 garlic cloves
  • A piece of ginger (the size of two cloves of garlic)
  • 1 tbsp oil
  • 2 tbsps peanut butter
  • 3 tbsps soy sauce
  • 1 tsp of sugar
  • 1 tsp of hot sauce or a large pinch of chilli
  • Half a cup of plant-based milk (coconut goes well too, but any unsweetened one will work)
  • Juice from one lemon (3-4 tablespoons of juice)
  • 250g of „Asian style” noodles of your choice – udon or rice noodles (thin ones will be best, but regular spaghetti will also work as a last resort)
  1. Cut carrots into smaller pieces – I recommend larger than tiny – cut “at an angle”. Break off the tips of asparagus (but keep them to make broth, remember?), cut the remaining parts into 2 or 3 parts.

  2. Heat a tablespoon of oil in a large pan or wok. Fry the carrots for about 3 minutes, then add the asparagus and fry for another 3 minutes.

  3. In the meantime, prepare ginger and garlic – I recommend grating it or cutting it into very small pieces.

  4. Combine the sauce ingredients in a large mug or glass: peanut butter, soy sauce, sugar, hot sauce, squeezed lemon juice and plant-based milk.

  5. Put fried carrots and asparagus in a separate bowl. Fry the ginger and garlic with an additional tablespoon of oil. After two minutes, add the peanut sauce mix and, stirring, fry the sauce for another minute or two to a thick, creamy consistency.

  6. Prepare the selected pasta according to the instructions on the packaging. Mix the strained pasta in the peanut sauce, add the previously prepared vegetables. If necessary, thin the sauce slightly with plant-based milk or water – the peanut butter sauce likes to thicken.