Updated on March 13, 2013
Wow, what a weekend! I realize it’s Tuesday, just kidding, it’s Wednesday. See, how messed up my schedule is? Either way, Expo West ended up being a lot of fun. I met some amazing bloggers, tasted some great products and overall had a good time checking everything out. But, right now I’m going through VYA Post-Expo syndrome; meaning, after eating samples all day for three or four days, cooking has become “inconvenient”. Ridiculous, right?
This means, that I’m gettin’ back into the groove of things this week; starting with this super easy recipe that uses Spring produce and great Asian flavors. I always recommend stir fries and sautes to people who are just getting into (vegan) cooking. It’s really easy to go by taste and looks with these types of dishes because there’s not a lot of chemistry involved, unlike baking.
In this case, we have some crunchy snap peas, fresh asparagus and a salty-sweet Hoisin sauce; combine that with only a couple more ingredients and BAM! You have dinner. Don’t you love it, when food is that easy?
One Year Ago: Zebra Berry Crepes
Two Years Ago: Tropical Fruit Smoothie
- ⅔ C. White Onion, Sliced into thin crescents
- 3 Cloves Garlic, Minced
- 1 C. Asparagus, Chopped
- 1½ C. Sugar Snap Peas
- 2 C. Baby Bella Mushrooms, Sliced ¼" thick
- ½ C. Water Chestnuts, Sliced
- 2 Tbsp. Roasted Peanuts
- ⅓ C. Vegan Hoisin Sauce
- 2 Tbsp. Rice Vinegar
- 1 Tbsp. Liquid Aminos
- 1 tsp. Chili Paste
- 1 bundle/3.5 oz. Dried Soba Noodles
- Water for boiling
- Line a medium to large pan with a thin layer of water or veggie broth and put it over medium heat.
- Once hot, simmer the onions and garlic in it until the onions start to turn clear.
- Then add the asparagus, snap peas, and baby bellas into the pan; sauteing together until mushrooms reduce in size and become softer.
- Get a pot ready on the stove, filled with 1 Qt. or so of water. Bring it to a boil, add the soba noodles in and follow cooking directions. (they usually cook for 5-6 minutes)
- Add the water chestnuts, peanuts, Hoisin, rice vinegar, liquid aminos and chili paste to the veggies in the pan.
- Reduce heat to Low and stir everything up so that it is evenly coated.
- Once the noodles are done cooking, drain them and rinse them with cool water for a few seconds, then drain again.
- Add the veggie/hoisin mixture to the noodles and toss together. Then divide amongst two bowls and sprinkle with sesame seeds and sriracha! (of course the last two are optional)
I love eating Asian-inspired dishes, because it gives me an excuse to break out the chopsticks! Now to find some cool, metal ones; they’re my favorite. 😀