Since I am all souped out and spring is finally showing it’s cute side, it is time to start the spring veggie season. I know it is early days and I don’t even want to know how long these green spears had to travel to make it into my kitchen, but I just had to have them: green asparagus.

So my first spring recipe will be with these beauties.


Serves two

200 g Glass noodles

1 small onion

200 g Green asparagus

200 g mushrooms

1/2 red chili

5 g ginger

20 ml Sesame oil (or regular)

40 ml Soy sauce

Put glass noodles in a bowl, add boiling water and let it sit until used later in the recipe.

Chop onion, ginger and chili finely. Cut mushrooms and asparagus in about 1 cm large pieces.

Heat up a large pan and add oil, onion, ginger, chili, soy sauce, mushrooms and asparagus.

Fry for about 3-5 mins. Then take the rice noodles out of the water, mix them to the other ingredients in the pan and …


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