Spring Noodle Stir Fry with Asparagus and Walnuts
Celebrate the vibrant flavors of spring with this quick and wholesome Spring Noodle Stir Fry with Asparagus and Walnuts! Perfectly cooked rice noodles are tossed with crisp-tender asparagus, matchstick carrots, and toasted walnuts for a delightful mix of textures. Enhanced by a savory blend of soy sauce, hoisin sauce, and sesame oil, this dish is elevated with the zing of fresh ginger and a squeeze of lime juice. Easy to prepare in just 30 minutes, this vegetarian stir-fry is ideal for busy weeknights. Garnish with crunchy sesame seeds and a sprinkle of chili flakes for an optional kick. Packed with fresh, seasonal ingredients, this recipe promises a healthy, satisfying meal bursting with flavor and nutrient-rich goodness.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 200 grams asparagus
- 50 grams walnuts
- 1 medium carrot
- 2 stalks spring onions
- 2 cloves garlic
- 1 tablespoon (finely grated) ginger
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 whole (for juice) lime
- 1 teaspoon (optional) sesame seeds
- 0.5 teaspoon (optional) chili flakes
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once tender, drain and rinse under cold water to stop cooking. Set aside.
Trim the woody ends off the asparagus and cut into 2-inch pieces. Peel the carrot and cut it into thin matchsticks. Finely chop the spring onions, separating the white and green parts.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove from the skillet and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the white parts of the spring onions, garlic (minced), and ginger. Stir-fry for 1-2 minutes until fragrant.
Add the asparagus and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, mix together the soy sauce, hoisin sauce, and sesame oil. Add this sauce to the skillet, along with the cooked rice noodles. Toss everything together for 2-3 minutes until the noodles are heated through and well coated in the sauce.
Turn off the heat and stir in the toasted walnuts, the green parts of the spring onions, and a squeeze of lime juice. Taste and adjust seasoning if needed. Add chili flakes for extra spice, if desired.
Transfer the stir fry to serving bowls. Garnish with sesame seeds and serve warm. Enjoy your Spring Noodle Stir Fry with Asparagus and Walnuts!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
