Garlicky Asparagus and Mushroom Stir Fry with Rice Noodles
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Vanilla and Bean · by Traci York★ 4.9 (7)

Garlicky Asparagus and Mushroom Stir Fry with Rice Noodles

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 27%
CARBS 51G60% OF CAL
6G FIBER7G SUGAR38G OTHER
FAT 11G28% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick stir-fried noodle bowl with asparagus, mushrooms, and leafy greens in a savory umami sauce, finished with sriracha, Thai basil, and sesame. Vegetarian or vegan with bold, balanced flavors.

mainstir frydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 6 ounces (170 grams) Thin Rice Noodles (or rice vermicelli )
  • 5 teaspoons Sesame Oil (divided)
  • 2 Eggs + 1 Tbs of Water (whisked* (see note for vegan option))
  • 8 ounces (230 grams) Shiitake or Crimini Mushrooms (destemmed, sliced thin and cut into bite size pieces)
  • 1 pound (453 grams) Asparagus
  • 2 Scallions (sliced thin, green and white parts separated)
  • 12 ounces (340 grams) Baby Bok Choy or Pac Choi (aka Chinese Cabbage) (sliced thin, into bite size pieces, leaves and stems separated)
  • 4 large Garlic Cloves (microplained (about 1 tablespoon))
  • 1 1/4 cups (275 grams) Vegetable Broth
  • 4 tablespoons Tamari
  • 1 tablespoons + 1 teaspoon Sriracha (or to taste + more for serving)
  • Sesame Seeds
  • Tops of Scallions
  • Thai Basil (if available)
PREP
—
SODIUM
1405MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.