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.
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 …