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Here's a delicious recipe for an Asian Pasta Salad using green bean curly pasta, asparagus, bok choy, green onion, red bell pepper, peanuts, and wonton crisps. This salad is light, crunchy, and packed with vibrant flavors.

Asian Pasta Salad


- 8 oz green bean curly pasta (or any pasta of your choice)

- 1 bunch skinny long asparagus, trimmed and cut into 2-inch pieces

- 1 medium bok choy, chopped

- 3 green onions, thinly sliced

- 1 red bell pepper, thinly sliced

- 1/2 cup roasted peanuts

- 1 cup wonton crisps


- 1/4 cup soy sauce

- 2 tbsp rice vinegar

- 1 tbsp sesame oil

- 1 tbsp honey or maple syrup

- 1 clove garlic, minced

- 1 tsp grated ginger

- 1 tbsp lime juice

- 1 tsp sriracha (optional for spice)

- Salt and pepper to taste


1. Cook the Pasta:

- Cook the green bean curly pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Blanch the Asparagus:

- Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse under cold water. Set aside.

3. Prepare the Vegetables:

- In a large mixing bowl, combine the cooked pasta, blanched asparagus, chopped bok choy, sliced green onions, and sliced red bell pepper.

4. Make the Dressing:

- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, lime juice, sriracha (if using), salt, and pepper until well combined.

5. Assemble the Salad:

- Pour the dressing over the salad ingredients and toss to combine, ensuring everything is evenly coated.

6. Add Crunch and Serve:

- Just before serving, sprinkle the roasted peanuts and wonton crisps over the top of the salad. This will keep them crunchy.

7. Garnish (Optional):

- For extra flavor and presentation, you can garnish with additional sliced green onions, sesame seeds, or fresh cilantro.


- Storage: If you're making this salad ahead of time, keep the peanuts and wonton crisps separate and add them just before serving to maintain their crunchiness.

- Variations: Feel free to add other favorite farmers market seasonal vegetables like shredded carrots, cucumbers, or snap peas.

- Protein: For a heartier salad, you can add grilled chicken, shrimp, or tofu.

Enjoy your vibrant and delicious Asian Pasta Salad!


KSTP MN LIVE - Korean Vegetable Pancakes with Gochujang Honey Sauce.  
March 27, 2024

- 1 cup Korean pancake mix (found at Asian stores)

- 1 cup water

- 1 egg

- 1/2 teaspoon salt

- 1 cup grated carrots

- 1 cup grated parsnips

- 1 cup lion's mane mushrooms, thinly sliced

- 2 green onions, chopped into 1-inch pieces

- 2 tablespoons vegetable oil (for frying)

For the Gochujang Honey Sauce:

- 2 tablespoons soy sauce

- 1 tablespoon rice wine vinegar

- 1 tablespoon honey

- 1 tablespoon Gochujang honey (from local farmers)

- 1 teaspoon sesame seeds

For Garnish:

- Sinaracha Sauce (optional)


1. Prepare the Vegetables:

- Grate the carrots and parsnips using a box grater.

- Thinly slice the lion's mane mushrooms.

- Chop the green onions into 1-inch pieces.

2. Make the Pancake Batter:

- In a mixing bowl, combine the Korean pancake mix, water, egg, and salt. Mix until smooth.

- Add the grated carrots, parsnips, sliced mushrooms, and chopped green onions to the batter. Mix until well combined.

3. Prepare the Sauce:

- In a small bowl, combine soy sauce, rice wine vinegar, honey, Gochujang honey, and sesame seeds. Mix until well combined. Set aside.

4. Cook the Pancakes:

- Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.

- Pour a ladleful of the pancake batter onto the skillet, spreading it into a round shape with the back of the ladle.

- Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.

- Repeat with the remaining batter, adding more oil to the pan as needed.

5. Serve:

- Once all the pancakes are cooked, transfer them to a serving plate.

- Drizzle the Gochujang honey sauce over the pancakes or serve it on the side for dipping.

- Optionally, garnish with a drizzle of Sinaracha Sauce for extra heat.

6. Enjoy your Korean Vegetable Pancakes with Gochujang Honey Sauce!

These pancakes are best served hot and crispy!

Fox 9 Good Day - Stir Fry Veggies - Meatless March
March 25, 2024


- 1 parsnip, julienned

- 1 carrot, julienned

- 1 onion, sliced

- 1 cup baked lion’s mane mushrooms, sliced

- 1 cup snow peas, trimmed

- 1 cup mung bean sprouts

- 200g lomein noodles, cooked according to package instructions

- 1/4 cup soy sauce

- 1/4 of local honey

- 2 tablespoon of mushroom seasoning powder

- 1 tablespoons rice wine vinegar

- 1/2 teaspoon white pepper

- 2 tablespoons coconut oil

- Optional garnish: Sinaracha


1. Heat coconut oil in a large skillet or wok over medium-high heat.

2. Add sliced onion and cook until softened, about 2-3 minutes.

3. Add julienned parsnip and carrot to the skillet and stir-fry for 3-4 minutes until slightly tender.

4. Toss in the baked lion’s mane mushrooms, snow peas, and mung bean sprouts, and cook for an additional 2 minutes.

5. In a small jar, mix together soy sauce, rice wine vinegar, white pepper, and honey to make the sauce.

6. Pour the sauce over the vegetable mixture in the skillet and toss to coat evenly.

7. Add the cooked lomein noodles to the skillet and toss everything together until well combined and heated through.

8. Serve hot, garnished with @sinaracha Hot Sauce

Enjoy your delicious and nutritious Veggie Noodle Stir Fry with the added crunch of mung bean sprouts!

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2022 & 2021

MFMA provides services, programs, and leadership that support and promote farmers' markets

across Minnesota and our Tribal Nations.

We envision a community of vibrant, profitable, and professionally managed Minnesota farmers’ markets that:

Cultivates, nourishes, and inspires a vibrant local foods community;

provides accessibility to all to local farm fresh foods;

allows local food producers to thrive and grow.

Engagement & Inclusion Director: Sina War /// /// (612) 695-6587 

Local Foodshed Database Manager: Maeve Mallozzi-Kelly /// /// (574) 310-5553

Executive Director: Kathy Zeman /// /// (507) 664-9446 

Minnesota Farmers' Market Association /// 9800 155th Street East, Nerstrand MN 55053 /// 


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