Sesame Noodles and Asparagus

Thanks to my dear friend Susan for this recipe!

2 TBLS sesame seeds 1 TBLS vegetable oil
2 TBLS oriental sesame oil 2 garlic cloves, minced
1/4 cup tamari soy sauce 1 tsp minced fresh ginger
2 TBLS vegetable stock 1 lb asparagus, cut diagonally into
2 TBLS Chinese rice wine or dry sherry 2 inch lengths
1/2 tsp chili oil 1/4 cup water
1 pound linguine or vermicelli 1 tsp tamari soy sauce
4 scallions, thinly sliced

Bring a large pot of water to a boil for the noodles.

Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.

Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.

When the water is at a rolling boil, cook the noodles until tender yet chewy.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour the water in and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.

Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.

Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on noodles.

Serves 3 - 4