Spicy Peanut Sesame Noodles with Asparagus, Ginger and Scallion - Acknowledging an Addiction

Five signs you're addicted to FOOD BLOGGING:

1.) A few hours after you decide, "it's time to take a break..." you slip into a deep depression. Nothing mattered anymore...



2.) You wake up at 4am to cook and/or write...after staying up far too late on your computer.

3.) You visit three grocery stores in one day in search of lemongrass...when you can't find it...you seriously consider moving...to Thailand.



4.) You get your husband and kids out of the house so you can sneak taking pictures of food.

"You guys run along and have fun...I'm just gonna stay here and scrub the floors or fold clothes or something... (by using the words "or" and "something" you've successfully committed to nothing!)



5.) The second you hit "Submit Post"...you begin working on the next...

I know I'm not alone. So...are YOU addicted?

Spicy Peanut Sesame Noodles with Ginger, Asparagus and Scallion

Ingredients:
8 oz. Wide Lo Mien Noodles
2 garlic cloves, finely diced
1 inch piece of ginger, finely diced
3 scallions, chopped on a bias
Bunch of asparagus tips, I like using thin asparagus (I use the rest for soup)
1/2 cup LOW SODIUM Soy Sauce
1 tsp. Sesame Oil
1 tsp. Chili Garlic Paste
1 Tbsp. Rice Vinegar
1 Tbsp. Mirin
1 Tbsp. (heaping) Creamy Peanut Butter (I used All Natural, unsalted)
2 1/2 -3 Tbsp. Brown Sugar
Cilantro and crushed peanuts (not shown) to garnish

Directions:
Cook your lo mien noodles according to package directions. Set aside.

In a large pan or wok, over medium heat, whisk together the low sodium soy sauce, sesame oil, chili garlic paste, rice vinegar and mirin.

Add your garlic, ginger and scallion and saute 3-4 minutes.

Stir in the peanut butter and brown sugar.

Add your asparagus tips and cook an additional 2-4 minutes until they are softened not mushy.

Using tongs, add the noodles to the pan and toss with the sauce until well coated.

Garnish and serve hot, room temperature or cold.