½ package rice noodles
2 tbsp white miso paste
½ cup tahini
Water, for thinning (about 3/4 cups)
1-inch ginger, finely chopped
1 clove garlic
2-3 tbsp soy sauce
1 fresh lime
3 tbsp sesame oil
Crushed red chili flakes or chili oil
Baby carrots, shredded
1 package fresh asparagus
Scallions, for garnish
Cilantro, for garnish
In a bowl, whisk together the miso paste, tahini, and soy sauce. Gradually pour water in (about ¾ cup in total) until the sauce reaches a desirable consistency. Squeeze ½ a lime in and add chili flakes or oil to taste.
Shred carrots and keep them on the side.
Take a pot of boiling water and throw rice noodles in, about 3-4 minutes max until completely cooked. Drain the water. Separately, take a pan and on medium heat pour sesame oil. Fry the garlic and ginger, and throw into the miso-tahini mixture. Then, add asparagus and cook until it’s soft for about 4-5 minutes, before it becomes mushy. Keep the asparagus aside.
To keep the dish warm, toss the noodles with the sauce in a pan and wait until they are completely coated in a pot. Turn the heat on low and cover it until the noodles and tahini / miso paste are warmed up.
To serve, plate the noodles and add asparagus and the shredded carrots. Garnish with scallions and cilantro and top with fresh lime. Enjoy!