Truffle Oil and Asparagus Stir-Fried Noodles

Name: Truffle Oil and Asparagus Stir-Fried Noodles
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: French
Ingredients: 10 oz (280 g) fresh or dried egg noodles; 1 lb (450 g) fresh asparagus spears, trimmed and cut into 2-inch (5 cm) pieces; 3 whole (120 g) large shallots, thinly sliced; 2 whole (10 g) garlic cloves, minced; 1½ tablespoon (5 g) fresh thyme sprigs, leaves only, minced; 3 tablespoon (45 ml) truffle oil; 2 tablespoon (30 g) unsalted butter; 1 tablespoon (15 ml) extra-virgin olive oil; ½ cup (120 ml) dry white wine; ¾ cup (180 ml) vegetable or light chicken broth; to taste kosher salt; to taste freshly ground black pepper; ½ cup (50 g) Parmigiano-Reggiano cheese, freshly grated; ½ whole (50 g) lemon, zest and juice (optional)

From the MyKitchenBank Kitchen

A French-inspired stir-fried noodle dish that marries the earthy elegance of truffle oil with fresh asparagus, tender egg noodles, and aromatic shallots and thyme. Finished with a touch of Parmesan, this quick dinner feels refined yet comes together in under 30 minutes.

Prep: 12 min
Cook: 15 min
Total: 27 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Bring a large pot of salted water to boil for the noodles
Trim the asparagus spears and cut into 2-inch (5 cm) pieces
Slice shallots thinly and mince the fresh thyme leaves

1
Cook the noodles
- In a large pot of boiling salted water, cook the egg noodles according to package directions until al dente (usually 6–8 minutes).
- Reserve 1 cup (240 ml) of pasta water, then drain the noodles in a colander.
- Set aside.
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Ready when: Noodles are tender but slightly firm to the bite
Tip: Reserve pasta water before draining—the starch helps create a silky sauce.
2
Sauté shallots and garlic
- Heat the butter and olive oil together in a large skillet or wok (12-inch / 30 cm) over medium heat.
- Once foaming, add the sliced shallots and cook for 2–3 minutes, stirring often, until they begin to soften and turn translucent.
- Add the minced garlic and fresh thyme and cook for 1 minute more until fragrant.
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Ready when: Shallots are softened and garlic is fragrant
Tip: Don't brown the garlic or it will turn bitter—keep the heat at medium.
3
Add wine and broth
- Pour the dry white wine into the skillet and let it sizzle for 1 minute, scraping up any browned bits from the bottom.
- Add the vegetable broth and bring the mixture to a gentle simmer.
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Ready when: Mixture is gently simmering
Tip: Scraping the pan bottom adds depth of flavor to the broth.
4
Cook the asparagus
- Add the trimmed asparagus pieces to the simmering broth.
- Cook for 4–5 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green but still has a slight bite.
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Ready when: Asparagus is tender-crisp and bright green
Tip: Smaller asparagus spears cook faster; adjust time if using very thick spears.
5
Combine noodles and sauce
- Add the cooked noodles to the skillet with the asparagus and broth.
- Toss well to combine, adding reserved pasta water a splash at a time if the mixture looks dry.
- The noodles should be coated but not soupy.
- Cook for 1–2 minutes over medium-high heat, tossing gently, to heat through.
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Ready when: Noodles are heated through and lightly coated with sauce
Tip: Add pasta water gradually—you want a light sauce, not a soup.
6
Finish with truffle oil
- Remove the skillet from heat.
- Drizzle the truffle oil over the noodles and toss gently to distribute evenly.
- Season to taste with kosher salt and freshly ground black pepper.
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Tip: Add truffle oil off heat to preserve its delicate flavor and aroma.
7
Plate and garnish
- Divide the noodles and asparagus among four shallow bowls or plates.
- Top each serving with freshly grated Parmigiano-Reggiano cheese.
- If using, add a pinch of lemon zest and a small squeeze of fresh lemon juice for brightness.
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Tip: Serve immediately while the noodles are warm and the aroma of truffle oil is strongest.

Good to know

Tips

Truffle oil is potent—a little goes a long way. If using a premium black truffle oil, you may prefer 2 tablespoons (30 ml) rather than 3, then taste and adjust.
The quality of your truffle oil matters significantly. Look for bottles with a short ingredient list (ideally just olive oil and truffle) rather than synthetic truffle aroma.
For a more substantial dish, add 2 ounces (60 g) of diced pancetta or crispy prosciutto when you sauté the shallots, or top each serving with a soft-poached egg.
Fresh thyme is essential here—dried thyme lacks the delicate notes that balance the richness of truffle oil.

Make ahead

The noodles and asparagus can be cooked separately and stored in the refrigerator for up to 2 days, then quickly reheated and combined with the warmed broth and truffle oil just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a large skillet over medium-low heat with a splash of vegetable broth or water to restore moisture. The truffle oil flavor will be less pronounced after storage, so consider drizzling a little fresh truffle oil when reheating. Not recommended for freezing due to the texture of the noodles.

Substitutions

truffle oil → high-quality walnut oil or hazelnut oil. These provide an earthy, nutty depth without the truffle flavor. Use the same amount. The dish will shift from French-elegant to more rustic.
fresh or dried egg noodles → fettuccine, pappardelle, or other ribbon pasta. Fresh egg pasta works beautifully. Adjust cooking time according to the package, and use the same total weight (280 g).
fresh asparagus spears → fresh peas, thin green beans, or baby spinach. Peas and spinach require 2–3 minutes; green beans need the full 4–5 minutes. All work equally well with the truffle flavor.
Parmigiano-Reggiano cheese → Pecorino Romano or aged Gruyère. Pecorino offers a sharper, saltier finish; Gruyère adds a nutty sweetness that complements truffle beautifully.