Does anyone else love Asian food, but not love all the calories and salt that often come with it? Today, I’m bringing you a quick, easy, versatile Asian dish (it’s even vegan friendly!) that will make good use of a spring vegetable currently on sale at seemingly every grocery store–asparagus!
Asparagus is a super veggie in my book. It’s full of vitamins and minerals like A, C, E, and K, plus chromium. It contains glutathione, a powerful compound which helps eliminate free radicals in the body and break down carcinogens. Among other pros, asparagus is a natural diuretic, so instead of storing water after eating this dish (sorry General Tso chicken!), you should find yourself losing excess water weight. Score!
This dish is packed with protein from not only ground meat or seitan, but from millet and brown rice ramen noodles. These noodles are an awesome Costco find and now a regular staple in our pantry as long as Costco carries them. They’re ready in less than 10 minutes and one serving contains 4 grams of protein and just 130 calories. Even if you leave the meat or seitan out of this recipe, you can create a meal of complete protein by combining these noodles with the veggies. I used ground beef when I made the recipe this time, but however you prepare your meal, I’m sure you’ll love the gingery, saucy flavor of this healthy spring dish.
Healthy Asian Ramen with Asparagus
- 1 lb ground beef, pork, turkey, or seitan
- 1/2 cup diced yellow onion
- 4 cloves garlic, diced and divided
- 1 bunch asparagus, chopped
- 1.5 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 3 tsp ground ginger
- 1 tsp Sambal oelek (ground fresh chili paste) or siracha sauce–someimes I add more for more heat
- 3 pads (6 servings) of millet and brown rice ramen
- sesame seeds, for garnish (optional)
- Heat a skillet to medium and brown your protein of choice. Remove from pan and set aside when done.
- Leaving a small amount of fat in the pan (or adding 1 tsp of cooking oil of your choice) add the diced onion, half the garlic, chopped asparagus and cook until tender, or about 6-8 minutes.
- While the veggies are cooking, bring a pot of 6 cups of water to a boil. Cook the ramen according to the instructions on the package.
- When the vegetables are cooked, add your protein back to the skillet plus the remaining garlic, along with the rest of your ingredients (coconut aminos through the chili paste/siracha). Stir to combine and let cook for about 2 minutes.
- Drain your noodles and combine all the ingredients in a bowl or layer on your plate. Garnish with sesame seeds and enjoy!
If you try this recipe, let me know what you think in the comments below. Additionally, what’s your favorite way to eat asparagus, or do you have another favorite spring vegetable?