Shaved Asparagus and Noodles with Tahini Sauce

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 oz Udon, Soba, or Brown Rice Noodles
• 8-10 stalks of Asparagus
• 2 tablespoons tahini
• 1 tablespoon honey
• 1 tablespoon tamari
• 1 tablespoon sesame toasted seeds
• 1 squeeze of lime juice
• ⅛ teaspoon crushed chiles (optional)

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 5 minutes for udon or soba, following the package directions. Reserve the cooking water briefly before draining.

2. While the noodles cook, toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Set aside.

3. Trim the woody ends from the asparagus. Shave the stalks lengthwise into thin ribbons with a vegetable peeler.

4. In a small bowl, whisk the tahini, honey, tamari, and lime juice until smooth. Add a splash of water to loosen it to a pourable sauce.

5. In the last 30 seconds of cooking the noodles, add the asparagus ribbons to the same pot. Drain both together and rinse briefly under cold water.

6. Toss the noodles and asparagus with the tahini sauce. Divide between two bowls and top with the toasted sesame seeds and crushed chiles, if using (optional).