• 2 T vegetable oil
• 3 garlic cloves, minced
• 2 c asparagus or broccoli flowers, cut into 2" pieces
• 1 red bell pepper, cut into ¼" strips
• 2 T water
• 1 T sesame oil
• 3 T soy sauce
• 3 T chili garlic paste
• 3 T sesame seeds
• 8 oz rice noodles

Heat the vegetable oil in a wok or large skillet over medium heat and sauté the garlic until golden about 2-3 minutes.

Add the asparagus (or broccoli) and red bell pepper and stir fry for 2-3 minutes. Add the water, cover and simmer for 5-7 minutes, until the asparagus (or broccoli) is tender.

While the asparagus is steaming, bring a large pot of water to a boil for the noodles.

To the asparagus and pepper mixture, add the tofu, sesame oil, soy sauce, Spicy Thai Chili Sauce and sesame seeds, mix well and remove from the heat.

Boil the noodles for 2-4 minutes until noodles are cooked through but still firm or al dente. Drain the noodles and toss with the asparagus mixture.

Cooking time: 10 minutes

Source, long gone