In Season: Asparagus with Buckwheat Noodles

Houston has spring like weather since third week of February. That means the beginning of planting season. I had been in the garden, cleaning the garden beds, starting seedlings and planting vegetable plants. Kind of lost in spring sunshine, and who can resist the spring charm?

Spring means asparagus is in season. I bought a bunch of tender asparagus last weekend and prepared a Thai inspired Buddha’s bowl for today’s meal. A complete vegetarian one-pot meal with asparagus and buckwheat (soba) noodles in homemade sweet and sour peanut sauce. You can of course, buy ready-made sauce but the sauce is easy to prepare at home using the ingredients that are already in pantry and that’s what I did. Buckwheat noodles which are prepared from buckwheat flour have a unique texture and flavor that I enjoy. With fresh asparagus and in flavorful sauce, it was a nutritious, filling Buddha’s bowl. Imagine PF Chang’s restaurant but without all the hoopla and waiting to get a table.

Asparagus with Buckwheat Noodles
(serves 4)

    12 ounces of buckwheat (soba) noodles
    1 tablespoon sesame oil
    1 cup, shallots or red onion, cut into matchstick length thin strips
    2 cups, fresh asparagus, cut into matchstick length pieces
    2 cups carrot, cut into thin matchsticks
    2 cups unripe, green papaya, cut into thin matchsticks
    1 cup, fresh cilantro, coarsely chopped
    1/2 cup, roasted pistachios or peanuts
    2 tablespoons lemon juice
    For the sweet-sour peanut sauce:
    1/4 cup, roasted, unsalted peanuts
    2 teaspoons, chilli flakes
    1 tablespoon tamarind pulp
    1 tablespoon, palm or cane jaggery pieces
    1/4 teaspoon, sea salt
    Add the above in a mixer and blend to creamy, smooth sauce.

1. Cook the buckwheat noodles according to the instructions on the package, then drain in a colander and rinse under cold running water. Set aside.

2. Heat sesame oil in a wok or wide pan until hot. Add onions, asparagus, carrot and green papaya. Saute for 10 minutes, turning frequently, until the vegetables are tender and browned.

3. Add the sweet and sour peanut sauce to roasted vegetables. Sprinkle salt and quarter cup of water. Simmer on low heat for five minutes.

4. Toss in the buckwheat noodles and stir coat them in the sauce. Heat through for two minutes and then spoon into individual serving bowls. Sprinkle cilantro, pistachio and little bit lemon juice on top and serve immediately.

Asparagus with Soba Noodles
Asparagus with Buckwheat Noodles ~ Under Spring Sunshine

Variation: Use whole-wheat or rice noodles instead of buckwheat noodles, if you wish.

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