vermicelli bowls

A quick and easy dinner recipe with bold flavors and seasonal spring ingredients stir fried then finished in a umami-filled sauce with rice noodles; Garlicky Asparagus, Mushroom and Bok Choy with Noodles. If you love my Thai Ginger and Garlic Noodle Bowls, you&#039;ll love this recipe! This recipe is vegetarian or easily vegan + gluten free.

Garlicky Asparagus Mushroom and Bok Choy with Noodles Recipe

(170 grams) Thin Rice Noodles (or rice vermicelli )

Sesame Oil (divided)

Eggs

(230 grams) Shiitake

(453 grams) Asparagus

Scallions (sliced thin, green and white parts separated)

(340 grams) Baby Bok Choy

Garlic Cloves (microplained (about 1 tablespoon))

(275 grams) Vegetable Broth

Tamari

Sesame Seeds

Scallions

Thai Basil (if available)

In a large bowl, add the rice noodles and cover with cool tap water. These can soak while the remaining ingredients are prepared.&nbsp;

Meanwhile in a large nonstick saute pan (I use a 10 inch), add 1 teaspoon of sesame oil and bring to a shimmer. Pour in the whisked eggs, a pinch of sea salt and a few grinds of pepper. Cook on low without stirring, flipping the &#039;egg pancake&#039; in half to finish cooking for a total of about 4-5 minutes. Remove from pan and slice into thin bite size pieces. Set aside. 

To the same pan or larger pan with tall sides, heat 3 teaspoons of sesame oil and add the sliced mushrooms. Cook in an even layer on medium-low to sear, tossing and flipping the mushrooms a few times for 6-7 minutes. Add a splash of water to reduce sticking if needed. To the pan with the mushrooms add one more teaspoon of sesame oil and add the asparagus, white parts of the scallions and white stems of the bok choy. Cook on medium low for about 6 minutes, tossing and flipping the ingredients at least twice while cooking. The vegetables should be tender-crisp at the end of this stage of cooking.

Add the garlic and stir, cooking for about 1 minute. Whisk the vegetable broth, Tamari and Sriracha together and add it to the vegetable mixture. Bring up to temperature just until the edges of the broth begin to simmer. Stir in the green leafy parts of the bok choy.

Drain the noodles and place in the saute pan with all the veggies. Carefully toss and turn the noodles with the veggies until everything is mixed well making sure the noodles have plenty of contact with the sauce. Cook for about 1-2 minutes on medium low. The noodles will soak up the sauce and be tender, but not mushy when ready. Toss in the egg slices (or cashews*) and give the mixture another toss before serving.

Serve with Tamari, Sriracha, sesame seeds, tops of scallions and Thai basil if using. Store leftovers in a lidded container in the refrigerator for up to three days. Gently rewarm on stovetop with a splash  of water, lidded on low.

We had asparagus and baby bok choy that needed to be used.  I couldn't imagine they could go together deliciously but my partner suggested googling a recipe - found your great recipe!  We made it vegan using pumfu - I cooked the pumfu (it's tofu-like but made from pumpkin seeds) in a manor that would mimic the thickness, texture and flavor of the egg by slicing it the thinness of what the egg would be, cooking in sesame oil with salt and pepper just like the recipe does with egg except slightly higher heat, then slicing like you did with the egg.  I didn't have vermicelli or other thin rice noodles so I used brown rice thin spaghetti.  I used a lot less siracha in the sauce for me (don't like spicy) and drizzled extra siracha over my partner's bowl, This way the non-spicy and spice lovers at the table were all pleased.  Delicious, thank you showing us that asparagus and bok choy can make a delicious dinner together!

MY HUSBAND AND I REALLY ENJOYED THIS AND HAVE MADE IT SEVERAL TIMES! 

YOUR RECIPIES ARE AMAZING! THANK YOU.

Delicious, thank you for creating this and letting me copy you. So good!

When I saw this recipe I knew I had to try it. Just finished. Your instructions were perfect and the pictures really helped. It tasted great! Thank you once again for a wonderful recipe and dinner.

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