Spring Noodle Stir Fry With Asparagus And Walnuts Recipes

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ASPARAGUS NUT STIR-FRY



Asparagus Nut Stir-Fry image

This pretty side dish is an excellent way to serve one of the first springtime vegetables from our garden. I never have leftovers since everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning. -Margaret Souders Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds fresh asparagus spears, trimmed
2 tablespoons canola oil
1/4 cup thinly sliced sweet red pepper
1/4 cup coarsely chopped walnuts
1/4 teaspoon ground ginger
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons chicken broth
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt

Steps:

  • In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. , In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat.

Nutrition Facts : Calories 92 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 529mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

ASPARAGUS WITH WALNUTS



Asparagus with Walnuts image

"I never get enough of asparagus in the spring and walnuts have a way of adding the richness this vegetable lacks without getting in the way of the wonderful springtime flavors. Frying the walnuts in the oil with paprika and cayenne for a minute really wakes up their flavor and enhances the whole dish. I have used this as both an appetizer and a side dish. Your call." - Alex Guarnaschelli

Provided by Food Network

Categories     side-dish

Yield 6 Servings

Number Of Ingredients 7

1¼ teaspoon kosher salt, divided
1 pound fairly thin "pencil" asparagus, ends trimmed and discarded, cut into 2 inch pieces
2 tablespoons extra-virgin olive oil
1/2 cup Fisher® Walnut Halves, lightly chopped
1/2 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice

Steps:

  • 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
  • 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
  • 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
  • 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
  • 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

SPRING VEGGIE STIR-FRY



Spring Veggie Stir-Fry image

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

Provided by Cookie and Kate

Categories     Side dish

Time 20m

Number Of Ingredients 11

1/4 cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
2 teaspoons arrowroot starch or corn starch
1 tablespoon grated fresh ginger
1 large clove garlic, pressed or minced
1/2 teaspoon crushed red pepper (scale back or omit completely if you're sensitive to spice)
1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
1 small red onion, root and tip ends removed and cut into 1/4-inch thick wedges
3 medium carrots, peeled and cut into very thin rounds
Pinch of salt
1/2 bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

Steps:

  • In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
  • Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
  • Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
  • Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

Nutrition Facts : Calories 122 calories, Sugar 13.2 g, Sodium 753.6 mg, Fat 3.7 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.6 g, Protein 4 g, Cholesterol 0 mg

QUICK ASPARAGUS STIR-FRY



Quick Asparagus Stir-Fry image

One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.

Provided by Toi

Categories     Side Dish     Vegetables     Asparagus

Time 11m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
salt
1 squeeze lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

STIR FRIED ASPARAGUS



Stir Fried Asparagus image

Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.

Provided by BUZZBOMB

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
¼ sweet onion, chopped
1 pound fresh asparagus, trimmed
1 teaspoon chopped roasted garlic
2 teaspoons teriyaki sauce

Steps:

  • Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
  • Drizzle with teriyaki sauce and serve immediately.

Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER



Asparagus With Walnuts, Parmesan and Brown Butter image

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 bunch asparagus (about 3/4 pound), ends trimmed
3 tablespoons unsalted butter
1/4 cup chopped walnuts
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme leaves, preferably lemon thyme
1 ounce Parmesan, finely grated (1/4 cup)
Kosher salt, as needed
1/4 teaspoon black pepper

Steps:

  • Steam the asparagus until just tender, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams

WOK-FRIED ASPARAGUS WITH WALNUTS



Wok-Fried Asparagus With Walnuts image

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Provided by David Tanis

Categories     quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds asparagus, pencil-size or medium
2 tablespoons vegetable oil
Salt
1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
1/4 teaspoon five-spice powder
1 teaspoon grated garlic
2 teaspoons grated ginger
1 tablespoon palm sugar or dark brown sugar
1 to 2 bird's-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 teaspoons soy sauce
1/2 cup toasted walnut halves
1 teaspoon toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  • Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  • Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams

SPRING ASPARAGUS



Spring Asparagus image

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 small tomatoes, cut into wedges
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup canola oil
1/3 cup sliced almonds, toasted
1/3 cup crumbled blue cheese, optional

Steps:

  • In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 tablespoon vegetable or olive oil
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 to 2 tablespoons water

Steps:

  • In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

SPRING NOODLE STIR-FRY WITH ASPARAGUS AND WALNUTS



Spring Noodle Stir-Fry With Asparagus and Walnuts image

A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore!

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dark sesame oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 lb vermicelli (may sub capellini pasta)
1 cup walnuts, coarsely chopped
1 onion, coarsely chopped
1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap pea, halved

Steps:

  • In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
  • In a pot of boiling, salted water, cook the pasta until al dente; drain.
  • Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
  • Add the onion and asparagus and cook for 2 to 3 minutes.
  • Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
  • Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
  • Top with the walnuts.

Nutrition Facts : Calories 487.4, Fat 33.6, SaturatedFat 3.9, Sodium 523.4, Carbohydrate 39.2, Fiber 7.5, Sugar 5.1, Protein 13.4

ASPARAGUS-TOFU NOODLE STIR-FRY



Asparagus-Tofu Noodle Stir-Fry image

This healthy, absolutely delicious vegetarian dish comes from Mollie Katzen's great cookbook "Still Life with Menu." You can do steps 1 and 2 well ahead of time. If you cook the noodles ahead, store them in water until use, then drain thoroughly.

Provided by hannahactually

Categories     Soy/Tofu

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

8 scallions, minced
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
2 tablespoons chinese dark sesame oil
3 tablespoons water
1 tablespoon honey or 1 tablespoon sugar
1/2 teaspoon salt
1/2 lb vermicelli or 1/2 lb linguine
1/2 lb tofu, in small dice
2 tablespoons peanut oil or 2 tablespoons canola oil
1 lb slim asparagus, trimmed and cut diagonally into 1-inch lengths
15 mushrooms, sliced
toasted sesame seeds or cashews, for the top

Steps:

  • In a small bowl, combine the scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Stir in the tofu. Cover and let stand for at least 15 minutes (longer is OK . You can prepare the other ingredients during this time.).
  • Cook the noodles in plenty of boiling, salted water until tender. Drain, rinse in warm water, and drain again.
  • Place a large wok over medium heat and wait a minute or two. Add 2 tablespoons peanut or canola oil, then turn up the heat. Add the asparagus and mushrooms, and stir-fry for several minutes until the asparagus is just tender.
  • Add the drained noodles and stir-fry for about 3 more minutes, keeping the heat high. (It helps to use tongs for the stirring at this point.).
  • Pour in the entire bowlful of marinade-plus-tofu. Cook and stir another 3 minutes or so, or until the sauce is well distributed and everything is heated through.
  • Serve immediately, topped with toasted sesame seeds and/or cashews.

Nutrition Facts : Calories 444.4, Fat 17.2, SaturatedFat 2.7, Sodium 826.9, Carbohydrate 59.4, Fiber 5.9, Sugar 10.4, Protein 17.8

SPRING VEGETABLE NOODLES



Spring vegetable noodles image

A delicious noodle dish done entirely in the wok

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

2 tbsp olive oil
3 smoked back bacon rashers
250g green vegetables eg asparagus and broccoli, cut into bite-sized pieces
2 garlic cloves , finely sliced
6 spring onions , trimmed, halved lengthways and quartered
150g pack Amoy Straight to Wok new noodle
soy sauce , to serve

Steps:

  • Heat the oil in a wok. Using scissors, snip the bacon into the hot oil and fry, stirring occasionally, for 2 minutes.
  • Tip the asparagus and broccoli into the wok with the garlic and spring onions. Stir fry for about a minute then top with the noodles and petits pois and drizzle over a tablespoon of water. Cover the pan and let everything steam for 4 minutes until the broccoli is just tender.
  • Mix everything together and serve straight away, with a bottle of soy sauce on the table so each person can add their own, according to taste.

Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 2.21 milligram of sodium

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STIR-FRIED NOODLES WITH PRAWNS, ASPARAGUS & SNOW PEAS RECIPE
Reheat wok, add remaining oil and swirl around pan. Add shallots and asparagus. Stir-fry for 1 minute. Add snow peas and water. Cover and cook for 1 minute. Add prawns, noodles and sauce. Toss until combined. Cook for 2 minutes or until noodles are heated through. Serve topped with the fried shallots. Note: Fried shallots can be found in the ...
From woolworths.com.au


ASPARAGUS AND SHRIMP STIR-FRY ON NOODLE PILLOWS RECIPE
Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Step 4. Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows. Step 5. Making noodle pillows: Step 6. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
From myrecipes.com


YUMMLY: PERSONALIZED RECIPE RECOMMENDATIONS AND SEARCH
The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more.
From yummly.com


ASPARAGUS STIR FRY [VEGAN ] - CONTENTEDNESS COOKING
2020-08-18 How to stir fry asparagus. First of all, heat a skillet with sesame oil. Add garlic and fry for 2 minutes on medium heat. After that add tofu cubes, asparagus, mushrooms, and stir fry sauce. Fry for another 10 minutes. Serve on plates or bowls and enjoy. It makes such a fantastic dinner, lunch, meal prep for everyone. High in taste, minimum ...
From contentednesscooking.com


SAUCY THAI SUMMER NOODLE STIR FRY WITH SESAME PEANUTS.
2020-07-20 2. To make the peanuts. Heat the 1 tablespoon oil, 1 tablespoon honey, the peanuts, sesame seeds, and chili flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the peanuts out of the skillet onto a parchment-lined plate. Sprinkle with salt.
From halfbakedharvest.com


ASPARAGUS AND SHRIMP STIR-FRY ON NOODLE PILLOWS RECIPE
Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
From sunset.com


ASPARAGUS STIR-FRY | JAMIE OLIVER RECIPES
Peel a 5cm piece of ginger, then slice into matchsticks. Snap the woody ends from 320g asparagus, and slice on the bias. Place a wok over a high heat and add 1 teaspoon of groundnut oil. Once hot, stir in the garlic, chilli and ginger, followed by the asparagus and 150g of beansprouts. Cook for a couple of minutes, or until everything is ...
From jamieoliver.com


STIR-FRIED ASPARAGUS RECIPE - ALEX LEE | FOOD & WINE
Add the asparagus and stir-fry over moderately high heat until softened, about 5 minutes. Add the garlic, sesame oil and lemon zest, season with salt and pepper and stir-fry for 2 …
From foodandwine.com


ASPARAGUS & UDON NOODLE STIR-FRY RECIPE | WOOLWORTHS
Add 400 g asparagus tips, 50 g soya beans, 50 g frozen peas, 1 teaspoon grated fresh root ginger and 400 g straight-to-the-wok udon noodles and simmer about 3-4 minutes until the vegetables are just tender. Divide between 4 bowls and share out the tofu cubes between each. Top with 25 g roughly chopped coriander leaves and serve drizzled with a ...
From woolworths.com.au


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Top Asked Questions

How long does it take to stir fry carrots and asparagus?
(If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.) Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
How do you make stir fry with onions and carrots?
Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
What is the best way to cook asparagus?
When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green.
What is the best way to make Chinese stir fry sauce?
Instructions In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt.

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