| Marinade | The Noodles and Asparagus |
| ¼ cup light sesame oil | Salt |
| 3 tablespoons dark sesame oil | 2 lbs asparagus, trimmed and lightly sliced on a diagnonal |
| 7 tablespoons soy sauce | 1 14 oz thin Chinese egg noodles |
| 3 tablespoons Chinese black or balsamic vinegar | 10 scallions, including firm greens, thinly sliced |
| 3½ tablespoons dark brown sugar | ¼ cup sesame seeds, toasted until lightly browned |
| 2 teaspoons salt | |
| 2 teaspoons chili oil | |
| 1 tablespoon minced ginger | |
| 1 garlic clove, finely chopped | |
| ¼ cup chopped cilantro |
Mix the marinade ingredients together, stirring to dissolve the sugar.
Bring a large pot of water to boil. add salt and the asparagus. Cook until bright green and tender but still firm, a few minutes. Scoop the asparagus out, rinse it under cold water and set on a towel to dry.
Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should only take a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus. Mound them in a bowl or platter, then garnish with the remaining asparagus, scallions and sesame seeds
