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Spicy Asian Noodles with Asparagus and Almonds

Recipe by Chef Owen May and Dr. Michelle May

Chef Notes

Looking for a yummy, easy recipe for dinner tonight? Try this Meatless Monday Meal we tested for you on Sunday. Yum! I’m going to make it to take to an Easter potluck too.



2 Tbs canola oil
Juice of one lime
2 tsp of soy sauce
1 tsp of sugar
1 tsp of chili paste
1 tsp of minced ginger
1/4 tsp dried basil
1/4 tsp dried mint
Salt and pepper to taste


8 ounces of Udon noodles, cooked according to package directions, then tossed with 1 Tbsp of sesame oil
6 spears of grilled asparagus, cut into 1/2 inch pieces
1/2 cup hot house (English) cucumber, sliced in half lengthwise then cut on a bias
1/2 cup of cherry tomatoes, cut in half
1/2 red pepper, diced
1/4 cup of slivered almonds


  1. Whisk dressing ingredients in a large bowl.
  2. Add vegetables (asparagus, cucumbers, tomatoes, and red pepper) and stir.
  3. Add noodles and toss.
  4. Sprinkle with slivered almonds and serve.