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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.

Ingredients

Dressing

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

Salad

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

Directions

  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.