Springy Noodle Stir-Fry

published Apr 9, 2022
A Springy Noodle Stir-Fry Recipe

Raw and charred spring vegetables, including asparagus, snap peas, green beans, and snow peas, come together in this quick and delicious dinner.

Serves4

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Mark Weinberg

This easy vegetarian dinner recipe has a bounty of spring vegetables, both raw and charred. You can use any mixture of skinny spring vegetable, including string beans, asparagus, snap peas, or snow peas, in this recipe because they all cook in about the same amount of time.

A Springy Noodle Stir-Fry Recipe

Raw and charred spring vegetables, including asparagus, snap peas, green beans, and snow peas, come together in this quick and delicious dinner.

Serves 4

Nutritional Info

Ingredients

  • Kosher salt

  • 2

    oranges

  • 1/2 cup

    tahini

  • 1/4 cup

    low-sodium soy sauce

  • 1 inch

    ginger

  • 2 pounds

    spring vegetables (any mix of asparagus, green beans, snap peas, snow peas)

  • 10 to 12 ounces

    ramen noodles (preferably fresh)

  • 1/2 cup

    frozen, shelled edamame

  • 2 tablespoons

    neutral oil

  • Toasted sesame seeds, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Use a vegetable peeler to peel the rind from an orange. Squeeze 1 cup juice from 2 oranges into a large bowl. To the OJ, add the rind, 1/2 cup tahini, and 1/4 cup low-sodium soy sauce. Finely grate 1 tablespoon ginger into the bowl, season with S&P, and stir.

  2. Trim the stem ends from 2 pounds spring veg (any mix of asparagus, green beans, snap peas, snow peas). Thinly slice on a diagonal 1/2 inch thick. Add half—only half—to the bowl, season with S&P, and stir to combine.

  3. Add 10 to 12 ounces ramen noodles (preferably fresh) and 1/2 cup frozen, shelled edamame to the boiling water and cook according to the package directions. Drain, rinse, then stir into the sauce.

  4. In the same pot, heat 2 tablespoons neutral oil over medium-high. Add the remaining half of the vegetables. Season with S&P and cook, stirring just once, until browned in spots, 2 to 4 minutes. Add everything in the sauce bowl and cook, tossing until the sauce is warm and glazy, 1 to 2 minutes. Shower with toasted sesame seeds.

Recipe Notes

Good hot, warm, or room temp.

Instead of ramen noodles, use soba, dried or fresh udon, or lo mein.

Brown tofu or ground chicken or pork before adding the vegetables in step 4. Remove, then add back with the sauce.

Reprinted from I Dream of Dinner (so You Don’t Have To). Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.