High in flavor but low in fat, this quick and colorful stir-fry makes plentiful use of tender spring asparagus. If you prefer not to cook with alcohol, substitute vegetable broth for the wine.
- 8 oz. dried Asian noodles, such as soba, udon or Chinese wheat noodles
- 1 1/2 Tbs. cornstarch
- 2 tsp. vegetable oil
- 1 tsp. dark sesame oil
- 1 medium onion, chopped
- 2 medium cloves garlic, minced
- 1 1/2 lbs. slender asparagus, trimmed and cut on slight diagonal into 1-inch pieces (4 cups)
- 14.5-oz. can diced tomatoes
- 1/4 cup dry white wine
- 3 Tbs. rice vinegar
- 3 Tbs. soy sauce
- 2 Tbs. honey
- 1/2 tsp. freshly ground pepper
This stir-fry is delicious teamed with sauteed diced tofu flavored with a mild teriyaki sauce. Add an array of crisp raw strips of red bell pepper and carrot to serve on the side.
Bring large pot of water to a boil. Add noodles; stir to prevent sticking. Cook according to package directions until tender, about 5 minutes. Drain well and set aside until ready to use.
Meanwhile, in a cup, mix together cornstarch and 2 tablespoons water until smooth. Set aside.
In nonstick wok or large nonstick skillet, heat both oils over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add asparagus, increase heat to medium-high and stir-fry until crisp-tender, 5 to 7 minutes.
Add tomatoes, wine, vinegar, soy sauce and honey; mix well. Stir in reserved cornstarch mixture, reduce heat to medium-low and simmer, stirring, until mixture has thickened, 2 minutes.
Stir in cooked noodles until well coated. Season with pepper. Taste and adjust seasonings to create a pleasing sweet and sour balance. Serve hot.
- Calories: 223
- Carbohydrate Content: 41 g
- Fat Content: 4 g
- Fiber Content: 6 g
- Protein Content: 9 g
- Sodium Content: 973 mg