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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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courtesy rachel ray Ingredients:
2 tablespoons vegetable oil |
1 cup snow peas, halved on a diagonal |
1 red bell pepper, seeded and cut into match stick size pieces |
1/2 lb mushroom (shiitake, straw, enoki, or oyster) |
4 scallions, thinly sliced on a diagonal |
2 cups bean sprouts |
2 inches gingerroot, minced |
4 garlic cloves, minced |
1 lb thin spaghetti, cooked to al dente and drained well |
1/2 cup tamari soy sauce |
1 tablespoon toasted sesame oil, several drops |
Directions:
1. Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
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