Mushroom Asparagus Stir-Fry with Noodles
This easy udon noodle stir-fry has asparagus, mushrooms & peas. It's fragrant with garlic, ginger, scallions and sesame seeds.
Servings: 4
Ingredients
- 6 ounces wide udon noodles
- 1 tablespoon vegetable oil
- 8 ounces cremini mushrooms, sliced
- 1/2 pound asparagus, trimmed and cut into 1-1/2 inch pieces
- 1 cup peas, fresh or frozen
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger,
- 4 scallions, thinly sliced, white and green parts separated
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame seeds
Instructions
- Cook the udon noodles according to package instructions. Transfer the noodles to a colander and rinse with cold water.
- Heat the oil in a wok or large skillet over high heat. When the oil is shimmering, sauté the mushrooms for 3 minutes until they start to soften and brown.
- Add the asparagus, and continue sautéing for 3 minutes. The asparagus will turn bright green.
- Stir in the peas. Continue sautéing for 2-3 minutes until the peas are cooked through, the mushrooms are browned and the asparagus is crisp tender.
- Stir in the garlic, ginger, white parts of the scallions, red pepper flakes, salt and pepper. Cook until fragrant, about 30 seconds.
- Stir in the udon noodles and the soy sauce, giving the noodles a couple minutes to warm up.
- Fold in the green scallions and sesame seeds.
Notes
Store leftovers in an airtight container up to 3 days in the refrigerator. They can be eaten cold as a noodle salad or warmed in the microwave or on the stove.
To make the recipe gluten-free, substitute rice noodles for udon noodles and substitute tamari for the soy sauce.
Nutrition
Calories: 255kcal | Carbohydrates: 41g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1099mg | Potassium: 556mg | Fiber: 7g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 3mg