Surimi noodle salad with asparagus

A lovely way to use crab sticks (fingers) in a noodle salad. Full of healthy proteins and fiber and fatty acids. The combination of tastes is very warm and tangy, while remaining light. Enjoy.

Ingredients (serves 2):

• 2 egg or rice noodle nests
• 130 g surimi or crab sticks
• 15-20 g sun-dried tomatoes
• 200 g asparagus 
• a little sesame oil
• a garlic clove
• half a onion
• 1 tablespoon soy sauce
• 1 tablespoon dried basil
• half a lemon

Heat the oil in a pan and add the peeled and sliced garlic to it:

While the garlic is roasting, finely chop the half of onion. Add it to the pan:

Let it soften until it turns golden. Meanwhile, heat a pot of salted water and remove it from the heat just below its boiling point. Soak the noodle nests in it:

Cut the asparagus in 2-3 cm pieces. When the onions are slightly golden add the soy sauce to the pan, stir, and then add the asparagus:

Chop the sun-dried tomatoes into little bits (yes, we initially put more than 15-20 g but realized after that the result was too salty and the tang a bit too strong):

Add the tomatoes too in the pan and stir. Add the dried basil. Leave the whole thing simmering for 3-4 more minutes. Meanwhile chop the surimi:

Add the surimi to the pan:

Leave for a couple of minutes more. Drain the noodles and set them on plates. Add the surimi-asparagus mixture on top. Squeeze the lemon over the noodle salad:

Serve warm. It's ready, dig in! :)