To make the noodles, bring salted water to a boil in a medium-sized pot. Add the noodles and cook for a minute, then separate the noodles with a fork. Cook for a further 3-4 minutes, until the noodles are tender. Drain and rinse under cold water. Set aside..
To prepare the asparagus, add 2 inches of water to a medium-sized pot and add a steaming basket. Add the asparagus to the base of the basket. Steam the asparagus for 4-8 minutes, depending on the thickness of the asparagus, until tender. Set aside.
Make the dressing by whisking together the almond butter, lime juice, maple syrup, rice vinegar, soy sauce/tamari, Sriracha, grated ginger, garlic and water until smooth. Set aside.
In large bowl, add the drained noodles with the asparagus, cucumber, scallions, shallots, carrots, cilantro, Thai basil, mint and and 1/2 of the dressing. Toss until evenly mixed.
Divide between bowls and top with additional dressing spooned over, crushed peanuts and chopped chilies (if using). Best served immediately. Enjoy!.
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