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    Home / Main Courses / Entrees

    Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots

    Published Apr 10, 2015

    Jump to Recipe Print Recipe

    Hot and steamy rice noodles get loads of flavor from ginger, garlic, tamari, toasted sesame oil, and lots of green vegetables in this gluten-free, vegetarian and vegan recipe.

    delicious Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots

    This week has been full of excitement. First, I got to test a Mark Bittman recipe and style a shoot for the New York Times. My friend Craig Lee, a photojournalist who shot for the San Francisco Chronicle for many years, recommended me when the editors were looking for a Bay Area tester/stylist to work on Bittman's new California Inspirations column. Unfortunately, the recipe was a bit of a doozy on the styling front. Cardoons are boiled then sauteed to a dingy brown with mushrooms and breadcrumbs. And to top it all off, the photography editor told me she wanted the plate to be "light and bright, happy and summery." And yet the dish was entirely brown, nary a fresh herb, lemon wedge or pepper flake to brighten up the plate. Luckily Sarah had my back with some bright props to put around the scene. Unluckily, I still have a bunch of cardoons! I'll be tackling those today and force-feeding them to Sarah, Jessica and Mitch when they come to dinner tonight.

    tray of ingredients

    Next, I was interviewed by Gabriel Soh for his podcast The Dinner Special. We spent half an hour chatting about all things food, including but not limited to my love of vegetables, Jamie Oliver, and funk in the kitchen (er, the music, that is). Feel free to take a gander here.

    dry noodles

    Speaking of thistles, I had the gustatory pleasure of attending an artichoke feast prepared by the talented Phi of Princess Tofu. Artichokes starred in every dish, including an aperitif made with gin-soaked artichokes, Cynar and Cocchi Americano (recipe from Gastronomista) and artichoke gelato, both shockingly good. In between there was artichoke dip with Adventure Bread, shaved artichoke and green almond salad, artichoke arancini, and a variation of the artichoke-stuffed chestnut pasta that Sarah and I posted (and made a video about) last week.

    bowl of shoots

    The fun didn't stop there. There was a morning matcha tasting with Encha organic matcha, a rainy-day Alameda Antiques Fair with Sarah and Todd, and drinks at Abv with a new and dear friend Chef Hollie who has created a fabulous plant-based recipe program for kiddos and their families.

    mushrooms stirred in pan

    My niece came into town from Manhattan where she's studying acting and musical theater, and brought a couple of friends. The five of us with Jay wandered over to a tasty Vietnamese restaurant in our neighborhood. We ordered a bunch of dishes to share, including some pan-fried rice noodles which are a favorite of mine. They showed up as they always do, a tangle of sticky rice noodles (the type used for Pad Thai) sitting atop some briefly cooked vegetables. The girls helped themselves to noodles, but due to the sticky factor, ended up accidentally hogging all of them and leaving only the veggies. Jay and I didn't go hungry, but we did wind up with an unsated noodle craving. Lesson learned: next time, two orders of noodles when teenagers are about.

    pan of mushrooms

    pan of asparagus

    This meant we needed to make our own noodles, so I whipped up this dish that we've been loving lately. It gets plenty of flavor from garlic, ginger and soy sauce, a dash of toasted sesame oil, and a mess of vegetables: asparagus, scallions, shiitakes, and pea greens. The noodles stuck to the pan when I tried to fry them, so I just toss everything together with tamari and toasted sesame oil. We added some tofu (the smoked jalapeño from Tofu Yu is actually compressed yuba) and ate ALL THE NOODLES.

    side shot of Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots

    Once you've prepped the vegetables, these noodles make a quick meal, and the leftovers (should you save them from hungry noodle hogs) keep brilliantly.

    Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots with chopsticks

    And best of all, you don't have to share.

    bowl of Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots

    More Noodle Recipes:

    • Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes, and Sesame Broccolini
    • Miso and Soba Noodle Soup with Roasted Sriracha Tofu and Shiitake Mushrooms
    • Roasted Zucchini and Soba Noodle Summer Rolls
    • Spring Vegan Miso Soup with Yuba Gluten-Free Noodles

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this hot sesame rice noodle recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots

    Print Recipe Pin Recipe
    Hot and steamy rice noodles get loads of flavor from ginger, garlic, tamari, toasted sesame oil, and lots of green vegetables in this gluten-free, vegetarian and vegan recipe.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total: 30 minutes
    Servings: 3 to 4 servings

    Ingredients

    • 12 ounces brown rice spaghetti (or other noodles of your choice)
    • 12-16 ounces firm tofu, in 1" pieces (I used smoked jalapeño from Tofu Yu)
    • 12 ounces shiitake mushrooms, cleaned and sliced into thick pieces
    • 6 scallions, cut on diagonal into 2" pieces
    • 1 pound asparagus, fibrous ends snapped off, sliced 3" on the diagonal
    • 4 ounces pea greens, tough stems removed (or baby spinach)
    • 4 large cloves garlic, peeled and thinly sliced
    • 2-3 " fresh ginger root, cut into 1" matchsticks
    • 4 tablespoons sunflower oil (or other mild vegetable oil)
    • 1 tablespoon mirin or white wine
    • 3 tablespoons toasted sesame oil
    • 4 tablespoons tamari or soy sauce
    • 2 tablespoons sesame seeds, toasted (black or otherwise)
    • ichimi togarashi or other chile flakes, optional for heat

    Instructions

    • Have all your vegetables prepared before you get started; the cooking will happen quickly. Bring a large pot of lightly salted water to a boil, and keep it covered and simmering until you're ready to cook the noodles.
    • Meanwhile, coat a large, heavy-bottomed skillet (such as cast-irowith 1 tablespoon of the sunflower oil and heat over a medium-high flame until it shimmers. Add the tofu in a single layer and cook on the first side until golden, 1-2 minutes. Flip and cook on the second side until golden, 1-2 minutes. Remove to a plate. Repeat with the remaining tofu, adding more oil to the pan as needed.
    • Add another tablespoon of oil to the pan, swirl to coat, and add the mushrooms, garlic and ginger. Cook on medium-high heat, stirring frequently, until the mushrooms are tender, about 5 minutes. Pour the mirin over the mushrooms – there will be much sizzling – and stir up all the good stuff on the bottom of the pan. Remove the mushrooms to a large bowl.
    • Add a bit more oil and cook the scallions until bright green, 2 minutes, and add to the bowl with the mushrooms. Repeat with the asparagus, then the pea greens, cooking just until wilted and adding more oil as needed.
    • Add the noodles to the boiling water and cook, stirring occasionally, until al dente. Meanwhile, re-warm the vegetables in the skillet. Drain the noodles well, then put them back into the now-empty pot and add the hot vegetables. Pour the toasted sesame oil and tamari over the noodles and toss with tongs to coat. Sprinkle in the sesame seeds and tofu, and give one more gentle toss. Taste for seasoning, adding more tamari or sesame oil if you feel it needs it.
    • Serve the noodles in wide bowls and pass the togarashi for those who like a kick. Leftovers keep well for a day or two and can be reheated in a skillet.

    Notes

    Feel free to play fast and loose with the vegetables here. Other tasty choices would be baby spinach, broccoli or broccolini, Brussels sprouts, or peas of any sort.
    Nutritional values are based on one of three servings.

    Nutrition

    Calories: 713kcalCarbohydrates: 117gProtein: 30gFat: 43gSaturated Fat: 6gSodium: 1428mgPotassium: 828mgFiber: 17gSugar: 10gVitamin A: 1380IUVitamin C: 19.6mgCalcium: 287mgIron: 7.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots

    Feel free to play fast and loose with the vegetables here. Other tasty choices would be baby spinach, broccoli or broccolini, brussels sprouts, or peas of any sort.

    Makes 3-4 servings

    12 ounces brown rice spaghetti (or other noodles of your choice)
    12-16 ounces firm tofu (I used smoked jalapeño from Tofu Yu), in 1" pieces
    12 ounces shiitake mushrooms, cleaned and sliced into thick pieces
    6 scallions, cut on diagonal into 2" pieces
    1 pound asparagus, fibrous ends snapped off, sliced 3" on the diagonal
    4 ounces pea greens, tough stems removed (or baby spinach)
    4 large cloves garlic, peeled and thinly sliced
    2-3" fresh ginger root, cut into 1" matchsticks
    4 tablespoons sunflower oil (or other mild vegetable oil)
    1 tablespoon mirin or white wine
    3 tablespoons toasted sesame oil
    4 tablespoons tamari or soy sauce
    2 tablespoons sesame seeds, toasted (black or otherwise)
    ichimi togarashi or other chile flakes, optional for heat

    Have all your vegetables prepared before you get started; the cooking will happen quickly. Bring a large pot of lightly salted water to a boil, and keep it covered and simmering until you're ready to cook the noodles.

    Meanwhile, coat a large, heavy-bottomed skillet (such as cast-iron) with 1 tablespoon of the sunflower oil and heat over a medium-high flame until it shimmers. Add the tofu in a single layer and cook on the first side until golden, 1-2 minutes. Flip and cook on the second side until golden, 1-2 minutes. Remove to a plate. Repeat with the remaining tofu, adding more oil to the pan as needed.

    Add another tablespoon of oil to the pan, swirl to coat, and add the mushrooms, garlic and ginger. Cook on medium-high heat, stirring frequently, until the mushrooms are tender, about 5 minutes. Pour the mirin over the mushrooms – there will be much sizzling – and stir up all the good stuff on the bottom of the pan. Remove the mushrooms to a large bowl.

    Add a bit more oil and cook the scallions until bright green, 2 minutes, and add to the bowl with the mushrooms. Repeat with the asparagus, then the pea greens, cooking just until wilted and adding more oil as needed.

    Add the noodles to the boiling water and cook, stirring occasionally, until al dente. Meanwhile, re-warm the vegetables in the skillet. Drain the noodles well, then put them back into the now-empty pot and add the hot vegetables. Pour the toasted sesame oil and tamari over the noodles and toss with tongs to coat. Sprinkle in the sesame seeds and tofu, and give one more gentle toss. Taste for seasoning, adding more tamari or sesame oil if you feel it needs it.

    Serve the noodles in wide bowls and pass the togarashi for those who like a kick. Leftovers keep well for a day or two and can be reheated in a skillet.

    top down shot of noodles

    bowl of noodles

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Sara @ Cake Over Steak says

      April 10, 2015 at 7:18 pm

      This sounds sooooo good! There's just something about a big bowl of noodles and veggies, ya know? PS I'm listening to you on the Dinner Special Podcast right now. :-D

      Reply
      • Alanna says

        April 15, 2015 at 7:06 am

        I know! Thanks so much for listening!!

        Reply
    2. CaliZona says

      April 10, 2015 at 9:09 pm

      Wow, how exciting to have styled and tasted a Mark Bittman recipe! Congratulations on that!!! That Artichoke Feast sounds incredible, I would love to go to one of those sometime!
      I was kinda crackin up at how the teenagers at all the noodles : D
      I absolutely love the lighting on all your photos and especially love the steam!

      Reply
      • Alanna says

        April 15, 2015 at 7:06 am

        Aw, thanks so much for reading and for the kind note!

        Reply
    3. valentina | sweet kabocha says

      April 11, 2015 at 7:23 am

      Can you bring this to my table in about 3 hours? Thank youuuu :P

      Reply
      • Alanna says

        April 15, 2015 at 7:08 am

        Trade you for the seedy loaf ;)

        Reply
    4. Natasha | OK, Last Bite. says

      April 11, 2015 at 4:45 pm

      Yum yum yum, I've been enjoying a similar dish lately, lots veggies swimming in a tasty mix garlic and ginger and soy over noodles. It's such a good way to transition from winter to spring...still hearty but also fresh. Artichoke gelato sounds so tasty! I tried celery gelato the other day and was pleasantly surprised...who knew?

      Reply
      • Alanna says

        April 15, 2015 at 7:10 am

        Oooo, now I'm fantasizing about celery gelato! I had cucumber ice cream a few summers ago and it was also insanely tasty. So glad to have found your lovely site! Thanks for dropping by!

        Reply
    5. Katrina @ Warm Vanilla Sugar says

      April 11, 2015 at 9:09 pm

      This sounds so yummy!! I'd love to have this!

      Reply
      • Alanna says

        April 15, 2015 at 7:10 am

        <3

        Reply
    6. S Lauren @ Modern Granola says

      April 11, 2015 at 10:05 pm

      Oh my goodness! This looks sooo good...the steam! I love how light and easy this is. I need more Asian flavors in my life, so I'm jazzed to try this out!

      Reply
      • Alanna says

        April 15, 2015 at 7:11 am

        Aw, thank you! And do it!

        Reply
    7. Caterina Snyder says

      April 12, 2015 at 6:16 am

      Yum! My boyfriend and I made this for dinner tonight and were delighted. We used a garlic pepper smoked tofu and buckwheat and sweet potato soba noodles. It was quick and simple to prepare and full of earthy spice. Your pictures are so spectacular and the fact that your recipes are always just as good is seriously impressive! We didn't really measure the seasonings (sesame oil, tamari, etc) just tossed it all together until our tastebuds sang. Yum yum, thanks for another great recipe.

      Reply
      • Alanna says

        April 15, 2015 at 7:12 am

        Thank you so much for making my recipe, and for the super kind words!! Garlic pepper smoked tofu and buckwheat sweet potato noodles sound like HEAVEN.

        Reply
    8. Sarah @ Snixy Kitchen says

      April 12, 2015 at 9:17 am

      You had such an amazing week and I'm so so excited for all the great things going on for you! And on top of all that, you're writing a cookbook and churning out steamy bowls of deliciousness like this! Your talent and creative energy is inspiring <3 <3

      Reply
      • Alanna says

        April 15, 2015 at 7:12 am

        Thanks lady!! The feeling is super mutual!

        Reply
    9. Allyson Meyler says

      April 12, 2015 at 2:26 pm

      Congratulations on all of your great news! This looks gorgeous as always

      Reply
      • Alanna says

        April 15, 2015 at 7:13 am

        Aw, thank you Allyson!

        Reply
    10. JM Mericle says

      April 12, 2015 at 7:13 pm

      Cardoooooooons!!!! That's the name! I'm on it! These photos are making me hungry -- and I just ate breakfast! So beautiful and tasty -- and that image with the steam!!! You're such a pro!!!
      Oooh can we meet at ABV one of these days?
      Congrats on the NYT feature! Off to read it now.
      XO

      http://www.threadandbones.com

      Reply
      • Alanna says

        April 15, 2015 at 7:14 am

        Thanks lady! I always say cardooooooons in my head. :) Yes yes yes to Abv, let's do it! They have these lamb sausage felafel corndogs right now that are insane...

        Reply
    11. DessertForTwo says

      April 12, 2015 at 10:57 pm

      Sounds like you had a fantastic week! I hope I'm due for one this week myself!
      When you mentioned all the artichoke dishes, it reminded me of the Asparagus festival in Stockton...and how they even do Asparagus Margaritas (Asparitas!) and desserts with asparagus. Now, I'm 100% positive you and Phi had much better dishes than that!
      Congrats on all the exciting news! I would love to see how you turned brown food into something light and bright. Pretty please? :)

      Reply
      • Alanna says

        April 15, 2015 at 7:21 am

        When you say "due" for one.... ;)

        Are you in CA?? Can we be friends??

        Here are the cardoons in all their bright glory! http://cooking.nytimes.com/recipes/1017335-butter-braised-cardoons-with-mushrooms-and-bread-crumbs

        xo

        Reply
    12. Laura (Tutti Dolci) says

      April 13, 2015 at 12:11 am

      These noodles look mouthwatering, I love the heavy dose of vegetables and the sesame flavors!

      Reply
      • Alanna says

        April 15, 2015 at 7:24 am

        Aw, thanks Laura!!

        Reply
    13. london bakes says

      April 13, 2015 at 7:41 am

      This bowls of deliciousness look just perfect + I'm so excited for all the good stuff in your life right now - richly deserved.

      Reply
      • Alanna says

        April 15, 2015 at 7:24 am

        Thank you so much Kathryn!

        Reply
    14. Claire says

      April 13, 2015 at 8:32 pm

      This looks delicious Alanna. I haven't been to the blog in a while and it is truly beautiful. Congratulations. And kudos for all of the wonderful goings-on right now in your world. Yay!

      Reply
      • Alanna says

        April 15, 2015 at 7:25 am

        Thank you so much for stopping by Claire, and for the kind note. That means a lot.

        Reply
    15. betty | le jus d'orange says

      April 14, 2015 at 6:23 pm

      wow Alanna your week is just insane!!! This looks so amazing. and healthy - something I think I'm in the mood for. As ever, your photos are gorgeous and spot on!!!!!!

      Reply
      • Alanna says

        April 15, 2015 at 7:26 am

        Aw, thanks lady!!! You would know. <3

        Reply
    16. Christine // my natural kitchen says

      April 15, 2015 at 11:35 pm

      These are all such exciting things, congratulations on the styling job for Mark Bittman - that's amazing! I bet you made those cardoons look beautiful! I actually just listened to your interview the other day and it was so nice to hear you chat! :)
      Delicious-looking noodles, too! xo

      Reply
      • Alanna says

        April 15, 2015 at 11:40 pm

        Aw! Thanks for listening Christine and for reading and for the sweet note. xo

        Reply
    17. Carla says

      April 24, 2015 at 4:38 pm

      Best. Week. Ever. (Popping over to listen to the podcast and daydream about noodles. :))

      Reply
      • Alanna says

        April 24, 2015 at 5:04 pm

        Awww! <3 <3 <3

        Reply
    18. Karimeh says

      March 13, 2016 at 4:47 pm

      This is very good--thanks for a delicious and straightforward recipe! I love that your recipes are seasonal.

      Reply
    19. Beata Ligas says

      August 11, 2018 at 9:53 am

      Hi,
      I made this yesterday. I didn't have all the ingredients on hand but it turned out delicious ! I used baby bella mushrooms, baby spinach, ...

      Reply

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