spring noodle stir-fry

Asparagus is in season! Everyone get ready to smell your pee!

8 oz your protein of choice (chicken, beef, seitan, tofu... I used tempeh)
*if you're thinking ahead, you can marinate your protein
1 small bunch of asparagus (about 3/4 to 1 pound)
1/2 red bell pepper
1/2 medium onion
1 lb fresh udon noodles
1 Tbsp or so of canola oil
2 Tbsp fermented black bean garlic sauce (this is probably the easiest to find)
2 Tbsp soy sauce
some water or broth (1/2 cup or so)
*use less soy sauce if you're using broth, since the broth will have some salt
1 Tbsp sesame oil

The first step for a successful stir-fry is something called "mise-en-place," which is a French way of saying "do all your prep work before you start cooking." That means chopping everything, mixing sauces, getting all your pots and pans ready. Stir-frying cooks things quickly because 1) everything is cut into bite-size pieces and 2) you're cooking with high heat. Having everything ready to throw in a wok means you won't have over-cooked chicken or burnt onions.

So step one: slice and marinate your meat/soy product/wheat gluten. You can do this for a few hours or while you do your other prep work, depending on how far in advance you've thought about this. A couple tablespoons of soy sauce and some sliced garlic, maybe thinned out with some water or broth, is all you need.

Step two: cut your vegetables up. Trim the woody bottom parts of the asparagus (the easiest way is to just snap the stalk with your hands; it'll break where the woody part ends). If your asparagus are really thick, you can peel the bottom parts of the stalk with a vegetable peeler. If they're pencil-thin, just note that they'll cook faster. Personally, I like medium-ish 1/2-inch diameter asparagus. Cut the asparagus into 1 1/2-inch pieces, on a bias; diagonal lines are a little more interesting to look at. Chop the onions and bell peppers a little smaller than the asparagus; you want the asparagus to be the star of the show.

Cook the udon noodles as directed on the package. Drain, rinse, and set aside.

Heat the canola oil over medium-high heat in a wok. When it's hot, add your pieces of protein. Cook and stir until they're browned on the outside, about 5 minutes. Add onions and asparagus, and a bit of broth or water (about 1/4 cup). Cook for a few minutes, until the liquid is absorbed. Add bell pepper, black bean sauce, soy sauce, and 2 Tbsp of broth or water (more if it looks really dry). Continue stir-frying until vegetables are tender but not soggy.

Add noodles, and coat them with the sauce. Finish with sesame oil, and serve.