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Spring Noodle Stir-Fry With Asparagus and Walnuts
 
recipe image
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Ready In: 15 Minutes
Servings: 4
A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore!
Ingredients:
1/4 cup dark sesame oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 lb vermicelli (may sub capellini pasta)
1 cup walnuts, coarsely chopped
1 onion, coarsely chopped
1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap pea, halved
Directions:
1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
2. In a pot of boiling, salted water, cook the pasta until al dente; drain.
3. Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
4. Add the onion and asparagus and cook for 2 to 3 minutes.
5. Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
6. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
7. Top with the walnuts.
By RecipeOfHealth.com