I made this up last night. I had some yakisoba noodles and some baby portobello mushrooms, but was thinking I needed a little more in the stir-fry, so I swung by the store and got some little asparagus shoots and whipped up a fine dinner.
1/2 cup asparagus (thin shoots are best, chopped to about 2 inches)
1/2 cup mushrooms (chopped portobello or baby portobello)
1/4 cup green onions (chopped to about 1 inch)
5 garlic cloves (roughly chopped)
1/2 tsp crushed red pepper
1-3 Tbsp fish sauce
1-2 Tbsp double black soy sauce
salt to taste (you may not need it)
1-2 Tbsp dark brown sugar
yakisoba noodles
In a wok, heat oil and saute mushrooms, garlic and red pepper for about 2 minutes, add asparagus, fish sauce, soy sauce and brown sugar and stir-fry for about 5 minutes. Remove veggies from wok and save in bowl. Add oil and noodles to wok, and cook for several minutes. You may need to add a little water to the noodles, I also add in a little bit more soy and fish sauce while the noodles are heating up. Add your veggies back to the wok and cook for 5 more minutes.
You done, eat up, what are you waiting for!
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