Recipe: Sesame Noodles with Asparagus Tips

SESAME NOODLES WITH ASPARAGUS TIPS

FOR THE MARINADE:
1/4 cup sesame oil
3 tablespoons dark sesame oil
7 tablespoons soy sauce
3 tablespoons Chinese black or balsamic vinegar
3 1/2 tablespoons dark brown sugar
2 teaspoons salt
2 teaspoons chili oil
1 tablespoon minced ginger
1 garlic clove, finely chopped
1/4 cup chopped fresh cilantro
FOR THE NOODLES AND ASPARAGUS:
2 pounds asparagus, trimmed and thinly sliced on a diagonal
Salt
1 (14 ounce) package thin Chinese egg noodles
10 scallions, including the firm greens, thinly sliced (for garnish)
1/4 cup sesame seeds, toasted until lightly browned (for garnish)

TO PREPARE THE MARINADE:
In a bowl, mix together sesame oils, soy sauce, vinegar, brown sugar, salt, chili oil, ginger, garlic and cilantro, Stir until brown sugar is dissolved.

TO PREPARE THE PASTA AND ASPARAGUS:
Bring a large pot of water to boil. Add salt and asparagus. Cook a few minutes until bright green and tender but still firm. Scoop asparagus out, rinse it under cold water and set on a towel to dry.

Pull noodles apart with your fingers, then add them to the boiling water and give them a quick stir. Boil until tender, but not overly soft, tasting them as they cook. It should take only a few minutes. Pour noodles into a colander and immediately rinse under cold water. Shake off excess water.

TO ASSEMBLE:
Toss noodles with all the marinade and most of the scallions, sesame seeds and asparagus. Mound them in a bowl or on a platter, then garnish with remaining asparagus, scallions and sesame seeds.

Makes 8 servings
Source: Vegetarian Cooking for Everyone by Deborah Madison