Steamed Asparagus with Stir-fried Udon Noodles

Since Tuesday evening, I have been pacing the floors of numerous grocery stores reading labels and figuring out what I can and can’t eat. When that got annoying, I came home and starting throwing things away and setting things aside for donations or Cooktivism giveaways. This first phase of my elimination diet involves corn and soy. These two products are in almost EVERYTHING. I will write more about this later.

I decided to stick to the basics. I love asparagus and I love noodles. I have a brand new 10-piece wok set that came with a bamboo steamer and I figured now was as good a time as any to crack it open. This recipe is simple and enjoyable.

You will need:
A Bamboo steamer
A Wok or something to place said steamer over

Udon noodles
Asparagus, tips cut
Sea Salt
Walnut oil
¼ cup Sesame seeds

1. Prepare undo noodles per their instructions. Rinse and drain in a colander when they are al dente. (1-2 minutes less than specified cook time.)

2. Steam your asparagus by placing the asparagus in a single layer inside your steamer. You may need to trim the ends significantly to get them to fit in the steamer. (These trimmed ends will be your asparagus bits in the noodle stir fry.) Steam them for about 5 minutes or until they are bright green.

3. Empty wok of steaming water in the bottom and replace with oil of your choice. Add sesame seeds. The wok will heat the oil quickly and the sesame seeds will start to pop dance around. Before they get out of hand, add the noodles and the asparagus tips. The trick is to KEEP IT MOVING with kitchen tongs. If you don’t, the mixture will stick and that’s no bueno. Keep it moving for about 2-3 minutes.

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