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Recipe: Ramen Asparagus And Sherry Orange Sauce
Similar Categories: Ramen, Asparagus, Sherry, Orange, Sauce
Sauce
1 teaspoon cornstarch
1 tablespoon cold water
¼ cup dry sherry
¼ cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon dark (Asian) sesame oil
1 tablespoon hoisin sauce
½ teaspoon chili paste with garlic, or to taste
Dash of ground white pepper, or to taste
To complete the recipe
1 tablespoon canola oil
2 cups asparagus diagonally cut into 2-inch-long pieces
1 red bell pepper, coarsely chopped
2 medium scallions, coarsely chopped
1 teaspoon minced garlic
6 ounces ramen noodles
Garnish (optional): toasted sliced almonds or sesame seeds and sprigs of
fresh cilantro
Bring a medium pot of water to a boil over high heat.
Stir together the cornstarch and cold water in a small bowl until
smooth. Whisk in the remaining sauce ingredients; set aside.
Heat the oil in a medium nonstick sauté pan over medium-high heat. Add
the asparagus, bell pepper, scallions, and garlic; cook, stirring
constantly, until the asparagus is crisp-tender, about 5 minutes. Whisk
the sauce and pour it into the skillet; stir constantly until the
mixture thickens to maple syrup consistency, about 1 minute. Remove from
the heat; cover and set aside.
Drop the noodles into the boiling water. Reduce the heat to medium-high
and cook until al dente, about 3 to 4 minutes, or according to package
instructions. As the noodles cook, stir occasionally with a fork to
separate. Drain well.
Add the noodles to the sauté pan; toss the mixture over medium heat
just until heated through. Taste and adjust the seasoning.
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