This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together. This recipe from Rachel Yang of Joule in Seattle is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.
Recipe information
Yield
4 servings
Ingredients
⅓
1
1
⅓
¼
¼
¼
1
1
1
12
3
2
1½
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop and set aside.
Step 2
Meanwhile, blend ginger, garlic, soy sauce, mirin, tahini, vinegar, and miso in a blender until smooth. Transfer to a large bowl.
Step 3
Cut tofu into ½"-thick strips, then into squares. Pat dry with paper towels. Add tofu to bowl and gently toss to coat.
Step 4
Cook asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water to cool; pat dry. Reserve pot with water.
Step 5
Bring reserved pot of water back to a boil and cook noodles according to package directions. Drain and rinse under cold water to cool slightly.
Step 6
Add asparagus, noodles, scallions, cucumbers, and herbs to bowl. Season with salt and toss to coat.
Step 7
Divide noodles among bowls. Top with reserved cashews.