Wednesday, June 28, 2017

Spring Roll Noodles

This is a great summer pasta salad. Eating fresh with the noodles and veggies still warm is awesome, but if you eat as leftovers, just eat cold straight out of the fridge.

1-inch fresh ginger root, peeled and minced
8 oz thin noodles, ex soba or vermicelli
16 oz fresh asparagus
2 red bell peppers, seeded and diced
2 cucumbers, diced
fresh basil
fresh cilantro
lime juice
1/4 cup soy sauce
1 avocado, sliced
1 bunch green onions, sliced


  1. Trim ends of asparagus by cracking them off. Cut remaining parts in half.
  2. Cook noodles according to package instructions.
  3. Meanwhile, saute ginger, asparagus, and bell peppers. Once you reach desired tenderness, turn off heat.
  4. Once the noodles are cooked, drain and rinse with cold water. 
  5. Add cucumber and noodles to the sauteed vegetables. Stir in basil and cilantro.
  6. Squirt with lime juice (either from fresh lime fruit or bottled), and pour soy sauce over the vegetables and noodles. Mix thoroughly.
  7. Top with the sliced avocado and green onions.


  • Serves 4

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