6 ounces Thin Rice Noodles or rice vermicelli
2 tablespoons sesame oil divided
2 eggs + 1 Tbs of water whisked
8 ounces shiitake or crimini mushrooms destemmed,
sliced thin and cut into bite size pieces
1 pound of Veggie Box asparagus (all from this week)
trimmed, cut into bite size pieces with tips preserved.
2 Scallions sliced thin, green and white parts
separated
Veggie Box bok choi sliced thin, into bite size pieces,
leaves and stems separated
Veggie Box green garlic (white and light green parts)
sliced.
For the Sauce:
1 1/4 cups vegetable broth
4 tablespoons Tamari or soy sauce
1 tablespoons + 1 teaspoon Sriracha or to taste
For Garnish:
Sesame Seeds
Tops of Scallions
Veggie Box microgreens

6 ounces Thin Rice Noodles or rice vermicelli 2 tablespoons sesame oil divided 2 eggs + 1 Tbs of water whisked 8 ounces shiitake or crimini mushrooms destemmed, 1 pound of Veggie Box asparagus (all from this week) 2 Scallions sliced thin, green and white parts 1 1/4 cups vegetable broth 4 tablespoons Tamari or soy sauce 1 tablespoons + 1 teaspoon Sriracha or to taste

In a large bowl, add the rice noodles and cover with
cool tap water. Meanwhile in a large nonstick saute
pan , add 1 tsp of oil and bring to a shimmer. Pour in
the whisked eggs, a pinch of sea salt and a few
grinds of pepper. Cook on low without stirring,
flipping the 'egg pancake' in half to finish cooking.
Remove from pan and slice into thin bite size
pieces. Set aside. To the same pan, heat 3 tsp of oil
and add the sliced mushrooms. Cook in an even
layer on medium-low to sear, tossing and flipping
the mushrooms a few times for 6-7 minutes. To the
pan with the mushrooms add one more tsp of oil
and add the asparagus, white parts of the scallions
and white stems of the bok choi. Cook on medium
low for about 6 minutes. The vegetables should be
tender-crisp at the end of this stage of cooking.
Add the garlic and stir, cooking for about 1 minute.
Whisk the vegetable broth, tamari and sriracha
together and add it to the vegetable mixture. Bring
up to temperature and stir in the green leafy parts
of the bok choi. Drain the noodles and place in the
saute pan with all the veggies. Carefully toss and
turn the noodles with the veggies until everything
is mixed well making sure the noodles have plenty
of contact with the sauce. Cook for about 1-2
minutes on medium low. Toss in the egg slices and
give the mixture another toss before serving. Top
with sesame seeds, scallions, microgreens, and
more tamari or sriracha if you wish!