A beautiful shaved purple asparagus and Asian vegetable soba noodle recipe that’s gluten-free and vegan. Elegance and freshness in a bowl makes the perfect healthy dinner or lunch.
Spring produce = delicious joy! I’m so excited to finally share this recipe with you! I made it last year and then time got away and it was no longer prime asparagus season. When that happens, it just never seemed to be the “right” time to post this. You need the most fresh, beautiful veggies for a dish like this!
Now, nice and early, you’ll have ample time to gather the most fresh, delicious asparagus and Asian vegetables for this dish (prime season is late February to July)! Asparagus is such a wonderful and health-packed veggie. It’s anti-inflammatory, good for digestion, fiber packed, good for the heart and blood sugar regulation, as well as its anti-cancer properties. Now I only wish asparagus loved me as much as I love it. I have to majorly regulate my consumption just like mushrooms now. So I want you to eat it in abundance for me, okay?
This isn’t just your run of the mill green asparagus either; it’s PURPLE! I believe this bunch came from the ever great purple people of Frieda’s. Along with its fun color (your food should always be colorful!), it has a much more sweet and semi-nutty taste than normal green asparagus. That’s exactly why it’s the perfect Spring produce to add to a healthy plant-based dish like this! Along with sweet white corn, bok choy, scallion, and some killer sweet potato buckwheat soba noodles (more purplish color!), you’ve got a happy fresh bowl!
Now, with the Spring season (hopefully staying with us from now on), fresh meals full of tons of veggies just seems right! I may be one of the first people to overdose on veggies. I eat a lot, I mean A LOT! The amount I go through, all by myself, it’s…GOOD! It’s also expensive and I don’t even by organic (only sometimes)! But like I said, I also don’t waste. I buy what I know I’ll get through and if I end up with extra, I’ll throw that in to a small veggie steam, bake it into something, or make some burgers or hummus!
Veggies just make you feel good and I can never get enough. Even growing up, I was the little first grader bringing brussels sprouts for snack and enjoyed every bite! Veggies do make you live longer…so just eat them…a lot of them…every day! Make this veggie girl proud and branch out to try the odd balls too! Purple asparagus? Better pick that bunch up!
Shaved Purple Asparagus & Asian Vegetable Soba Noodles
- 2 Cups Sweet Potato Buckwheat Soba Noodles
- 2 Cups (packed) Shaved Purple Asparagus*
- 1 Small Bok Choy (chopped)
- 1 Cup Sweet White Corn (I used frozen, thawed)
- ⅓ Cup Chopped Scallion
- 1 TB Brown Rice Vinegar
- 1 Tsp Sesame Oil
- ½ Tsp Minced Garlic
- 1 Tsp Black Sesame Seeds (plus more for topping)
- ¼ Tsp Ground Ginger
- Dash of Black Pepper
- Cooked soba noodle according to directions, drain and rinse.
- In a large saute pan, combine the soba noodles and all other ingredients, mix. Cover the pan and cook for 5 minutes over medium heat.
- Serve hot or cold!
Simple and quick for any weeknight too! A healthy pasta dish amped up with seasonal veggies has got to make you feel fresh! Totally eat this with chop sticks! I love eating thins with chop sticks! I’m pretty good too! But the end of the meal when there is only a bit of food left and the sticks just don’t cut it, I usually end up grabbing a fork. Nonetheless, the more you eat the chop sticks, the better you get! Plus eating from a bowl and with chop sticks just makes the meal that much more fun and delicious!
So tell me:
+ Are you an asparagus fan? Green, purple, or white? The white is fun too! I feel like I’m eating mutant veggies though!
+ Do you like eating with chop sticks?
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