Spring Noodle Stir-Fry With Asparagus and Walnuts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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.
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