This recipe is so fresh and energizing, a burst of zing through a humid summer day. I topped it with rolled-up omlette roses and some sriracha for spiciness. If you're sweating anyway, you might as well make it worth it!
1 large bunch of scallions
0.25 cup minced ginger
2 tbsp vegetable oil
1 tsp soy sauce
0.5 tsp lemon juice
0.5 tsp kosher salt
1 lb asparagus
12 oz noodles
Peel the ginger and mince finely. I did this by first slicing across the fibers, then mincing the slices. It was pretty easy this way.
Clean the scallions and slice into super-thin slices.
Mix all ingredients in a bowl and set aside.
Boil 12 oz of noodles and toss with dressing. Distribute into four servings.
Clean the asparagus and spread out onto a foil-lined baking sheet. Preheat oven to 400F. Spray the asparagus with oil and season with salt and pepper. Bake for 10 minutes, then cut into pieces and mix in with the noodles.
Take some eggs and turn them into skinny onlettes. Roll them up and cut into slices. Top the noodles with this. Serve!